Low-Fat Sour Cream Enchiladas - cooking recipe

Ingredients

1 (8 oz.) container nonfat sour cream
1 (8 oz.) container nonfat plain yogurt
1 (10 3/4 oz.) can cream of chicken soup (with 1/3 less salt)
1 (4 oz.) can diced green chilies
12 (6 to 7-inch) white corn or flour tortillas
4 oz. shredded nonfat Cheddar cheese
1 lb. chicken, sliced into 1-inch strips
1 onion
1 green pepper
1 pkg. enchilada seasoning

Preparation

Heat oven to 350\u00b0.
Spray a 13 x 9-inch baking dish with nonstick spray.
Cut chicken, onion and green pepper into strips. Saute with Pam.
Sprinkle with enchilada seasoning.
In a medium bowl, combine sour cream, yogurt, soup and chilies.
Mix well. Sprinkle a small amount of cheese in tortilla and spread about 3 tablespoons sour cream mixture down the center of each tortilla along with chicken mixture.
Roll up and place in baking dish. Cover with salsa and remaining sour cream mixture.
Cover with foil. Bake at 350\u00b0 for 25 to 30 minutes or until hot and bubbly. Remove foil.
Sprinkle with cheese. Return to oven and bake, uncovered, for 5 minutes.
Garnish with lettuce and tomatoes. Makes 6 servings.