Chicken Enchiladas Verdes(Low-Fat) - cooking recipe

Ingredients

2 c. cooked chicken, chopped
2 green onions, chopped
1/8 tsp. garlic powder
10 corn tortilla shells
1 c. chicken broth, defatted
1/2 c. nonfat yogurt
2 tsp. skim milk
thin sliced onion
Salsa Verde

Preparation

Combine chicken, green onions, garlic powder and 3 tablespoons Salsa Verde.
Mix well.
Heat 1/4 cup chicken broth, until hot, in a small pan.
Slip tortilla shells in pan; heat until soft.
Drain on paper towel.
Fill each shell with 3 tablespoons of chicken mixture.
Roll up and place, seams down, in shallow baking pan. Pour Salsa Verde over shells.
Bake at 350\u00b0 for 20 minutes or until bubbly.