Low-Fat Chicken Enchiladas - cooking recipe

Ingredients

1 pkg. fat-free flour tortillas
1 Tbsp. margarine
1 (10 3/4 oz.) can fat-free condensed cream of chicken soup
1 fresh garlic clove, minced
1 (4 oz.) can diced green chilies, drained
1/2 c. non-fat sour cream
1 1/2 c. cubed, cooked chicken breast (without skin)
1 c. (4 oz.) reduced-fat shredded Cheddar cheese
1/2 c. chopped onion
1/4 c. skim milk

Preparation

Remove tortillas from refrigerator; set aside.
Heat oven to 350\u00b0.
In nonstick skillet, melt margarine.
Cook onion and garlic until tender.
Stir in green chilies, sour cream and soup; mix well.
Reserve 3/4 cup sauce; set aside.
Stir in chicken and 1/2 cup cheese to remaining sauce in skillet.
Warm tortillas according to package directions.
Fill tortillas with chicken mixture; roll up.
Place seam-side down in ungreased 12 x 8-inch baking dish.
In small bowl, combine reserved sauce and milk; spoon over rolled tortillas.
Top with remaining 1/2 cup cheese. Bake for 30 to 35 minutes or until bubbly.