Low Fat Chicken Enchiladas Recipe

Ingredients

1 lb boneless skinless chicken breast, or turkey, poached

14 oz Campbell’s Healthy Request Cream of Mushroom soup

1 onion, chopped

1 green chili, diced

12 oz evaporated skim milk

8 oz low-fat cheddar cheese

1 pkg corn tortilla

1 cup low-fat Monterey jack cheese

Preheat oven to 350 degrees F.

Shred poached chicken and set aside.

Heat rest of ingredients (except cheese and tortillas) in a saucepan and set aside.

Spray a 9x13-inch pan with Pam.

Heat corn tortilla.

Place chicken and sauce down the middle.

Roll and place in pan.

Pour remaining sauce over top of enchiladas and top with cheese.

Bake until bubbling and lightly brown.