Low-Fat Chicken Enchiladas - cooking recipe

Ingredients

8 oz. no-fat sour cream
3 c. evaporated skim milk
2 cans chicken broth
1 can enchilada sauce (mild)
4 skinned chicken breasts or 1 turkey breast
1 onion, diced
1 (12 or 16 oz.) pkg. shredded low-fat cheese
canola oil (for frying and sauteing)
1 pkg. corn tortillas (1 doz.)
1 to 2 Tbsp. chicken bouillon granules
salt and pepper to taste

Preparation

Filling:
(Use 1 to 2-quart saucepan.)
Saute onions in 1 to 2 tablespoons canola oil until onions are soft.
Add chicken or turkey (cut into 1-inch pieces) and cook until meat is white in color.
Season meat with chicken bouillon granules and salt and pepper to taste.
Add sour cream and enchilada sauce.
Mix well and place on very low heat to keep warm.