Printable | Taste of Home

Makeover Chicken Cheese Enchiladas

1-1/2 cups (12 ounces) reduced-fat sour cream
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
4 cups cubed cooked chicken breast
1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
12 fat-free flour tortillas (6 inches), warmed
4 green onions, thinly sliced

In a large bowl, combine the sour cream, soup, chilies and olives. Set
aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack
cheese and 1/2 cup cheddar cheese to remaining soup mixture. Spoon

Printed from tasteofhome.com Nov 19, 2008

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Makeover Chicken Cheese Enchiladas cont.

about 1/3 cup chicken mixture down the center of each tortilla; roll
up tightly. Place seam side down in a 13-in. x 9-in. baking dish
coated with cooking spray. Top with reserved soup mixture. Bake,
uncovered, at 350° for 35 minutes. Sprinkle with remaining
cheeses; top with onions. Bake 10-15 minutes longer or until cheese
is melted.

Yield: 6 servings.