Light Sour Cream Chicken Enchiladas

Ingredients

• 1 (8oz) container light sour cream
• 1 (8oz) container nonfat plain yogurt
• 1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
• 1 (4oz) can diced green chilies
• 12 (6-7 inch) white corn or flour tortillas
• 1 Cup (4oz) shredded reduced-fat Cheddar cheese
• 1-1/2 Cups chopped cooked chicken
• 1/4 Cup sliced green onions

Directions

1. Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Recipe Yield: Servings: 6 (2 Enchiladas each)

Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast