Another Winner Recipe

Low Fat Chicken Enchiladas
6 Large flour tortillas
1 Tablespoon butter
½ (or more) cup chopped onion
2 large cloves garlic, minced
1 4-oz. can green chilies, chopped, drained a little
½ cup non-fat sour cream
1 10-oz can reduced fat cream of chicken soup
2 cups (or 2 medium-size chicken breasts) cooked chicken, cubed
1 cup (plus a little more) reduced fat sharp cheddar cheese
¼ cup skim milk

Additional items to be added at the table:
Cubes of avocado, fresh, chopped cilantro, salsa, additional sour cream, and minced fresh jalapenos (if desired).

You will be reserving some of the sauce and cheese for later use.
Preheat oven to 350.

In a non-stick skillet, heat butter and saute onion and garlic. Add chilies, sour cream and soup. Mix together. Take out ¾ cup of mixture and set aside for later use.

Add the chicken and ½ cup of the cheese to the pan.
Meanwhile, warm the tortillas for a minute or less in the hot oven on a cookie sheet.

Put one/sixth of the mixture on each tortilla. Put the mixture on the end of the tortilla closest to you and roll it up. Place seam side down in an ungreased 9 x 13 dish, placing the tortillas vertically on the short side of the dish, side by side.

In a separate bowl, take the reserved ¾ cup of sauce and add the ¼ cup skim milk to it, stirring well.
Spoon the sauce over the tortillas.

Top with cheese.
Bake, uncovered, 25 to 30 minutes. Serve with cubed avacodo, salsa, sour cream, cilantro and minced jalapenos.