Back in the Kitchen

From: First Place 4 Health. www.firstplace4health.com

1 (8oz.) container light sour cream
1 (4oz.) can green chilies, diced
1 (10 1/2 oz.) can Healthy Choice cream of chicken soup
12 (6-inch) low-fat tortillas
1 1/2 cups cooked chicken, chopped
1 (8oz.) container plain nonfat yogurt
1 cup reduced-fat cheddar cheese shredded
1/4 cup green onions, sliced
nonstick cooking spray
(shred lettuce, tomatoes & salsa when done)

Heat oven to 350 degrees F. Spray a 13×9-inch (3-quart) baking dish with cooking spray.

In medium bowl, combine sour cream, yogurt, soup and chilies, mix well.

Cut tortillas into quarters. (like a pizza with 4 slices)

Reserve 1/4 cup of cheddar cheese until the end.

Now start layering in the following order:

Tortillas
Sour cream mixture
Cheese
Chicken
Onions

You should get 2 complete layers of all ingredients. As well as one more layer of tortillas,
and then ending with the last of the sour cream mixture.

Cover with foil and bake 25 to 30 minutes, or until hot and bubbly. Remove foil, sprinkle
with reserved 1/4 cup cheese. Return to oven uncovered and bake an additional 5 minutes
or until cheese is melted.

Serve enchiladas on top of shredded lettuce and chopped tomatoes with 1/2 cup salsa per person. Serves 6.

Nutritional info: 743 Calories (23% calories from fat); 19g fat; 49g protein; 95 grams carbohydrate;
7g dietary fiber; 68mg cholesterol; 2,173mg sodium; 477mg calcium; 5mg iron.

My Friend Jen’s suggestions: (Which make it all the more easy!)

Originally this recipe called for rolling the enchiladas individually. Forget that! They fall apart! I like to layer, so there you have it! I use reduced sodium/reduced fat cream of chicken soup, any brand. Also I buy the already shredded lettuce and shredded cheese, saves time. Canned cooked chicken from Costco, just crumble it on! Also on the canned cooked chicken: you can rinse it in the can to remove some more salt if you want. Just remember to drain the water! After that I put the chicken on a plate that has a paper towel to soak up over excess of water. Use your favorite salsa at the end. Personally I like Emerald Valley Salsa, mild. The diced green chilies are down the Mexican aisle at the grocery store usually. In a really tiny can, so cute! The one big help to making this is to prep ahead of time. Just like on the cooking shows: wash whatever needs washing, cut or dice what needs it, put layering ingredients in bowls and line them up in the order you need them. All this sounds like a lot, but once you do it a few times it is easy! Last thing: If you don’t think there is enough chicken or shredded cheese, add more! Sometimes I eye-ball it and add more.

My suggestions:

I totally use this with left over chicken, sometimes we buy the roaster chickens and just use them. Also try it with wheat tortillas, I love the flavor of wheat!