Cream Cheese Chicken Enchiladas

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°1 t. fat-free sour cream
°1 t. fat-free yogurt
°1 can cream of chicken
°1 can Old El Paso* Green Chilies, chopped, undrained
°1 pack. Old El Paso* Soft Flour Tortillas (8 large)
°1 t. ( low-fat cheese
°1 ½ t. cooked chicken
°¼ t. green onions, sliced
°Lettuce, shredded (optional)
°Tomatoes, chopped (optional)


Preheat oven 350ºF (180ºC). Spray a 13 x 9-inch (33 x 23 cm) (3 qt/3 L) pan with cooking spray. In a medium bowl, combine sour cream, yogurt, cream of chicken and peppers.
Spoon about 3 tablespoons of the sour cream mixture down the center of each tortilla. Reserve ¼ cup cheese; sprinkle chicken, onions and remaining cheese over tortillas. Roll them up; place them in the mold. Spoon remaining sour cream mixture on top of tortillas. Cover with foil.
Bake 25 to 30 minutes or until filling is hot and bubbly. Sprinkle with reserved ¼ cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Top with shredded lettuce and chopped tomatoes.

Enjoy !

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