Thursday, November 3, 2005

Chicken Enchiladas

1/2 cup chopped onion
8 oz reduced fat cream cheese, softened
4 cups chopped cooked chicken
1 can fat free cream of chicken
8 oz light sour cream
1 c milk
2-3 Tbsp chopped jalapenos (or can use a mix of jalapenos and green chilis for more flavor, but not heat)
1 cup shredded cheddar (or a blend) cheese
12 tortilla shells (soft taco size)

sautee onion in small amount of water or butter spray until tender, drain. in bowl, stir together cream cheese, salt, pepper, onion, chicken and 1/2 of jalapenos or chilis. spoon mixture down middle of tortillas and place in a 13x9x3 glass dish sprayed with pam. place seam side down. for sauce: in a saucepan, combine soup, sour cream and milk and the last 1/2 of peppers. pour over enchiladas. bake covered at 350 for 40 minutes. sprinkle with cheese and bakd uncovered for 5 minutes or until cheese is melted.

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