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White Chicken Enchiladas

12 white or yellow corn tortillas (6 inches)
4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup fat-free milk, divided
1 teaspoon ground cumin
4 cups cubed cooked chicken breast
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup (8 ounces) fat-free sour cream
2 jalapeno peppers, seeded and chopped
1/4 teaspoon cayenne pepper
1/2 cup shredded reduced-fat cheddar cheese

Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened.
Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin
until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray,
saute onions and red pepper until softened. Stir into chicken mixture. In
another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining
milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of
chicken mixture down the center of each tortilla; roll up. Place seam side down

Printed from tasteofhome.com Oct 12, 2008

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White Chicken Enchiladas cont.

in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining
soup mixture. Cover and bake at 350° for 30 minutes or until heated through.
Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Yield: 6 servings.