Enchiladas De Pollo (Paula Deen) - cooking recipe

Ingredients

4 large boneless skinless chicken breasts
1 (8 ounce) package fat free cream cheese, room temp
1 (10 3/4 ounce) 98% fat-free cream of chicken soup
2 (4 ounce) diced green chilies
6 green onions, chopped
20 -24 low-carb flour tortillas
2 (10 ounce) cans red enchilada sauce
2 cups reduced-fat monterey jack cheese, shredded
4 cups reduced-fat cheddar cheese, shredded

Preparation

Boil chicken breasts, shredding the meat with a fork after cooling.
Preheat oven to 250.
Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan.
Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl.
Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan.
Pour the remainder of the enchilada sauce over enchiladas.
Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas.
Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.