Chicken Enchiladas with White Sauce

Recently, I got a great deal on Breakstone's fat-free sour cream. This recipe makes good use of it!

Makes 10 ( 7 points +)

1 pkg.( 10 ) flour tortillas ( 8") that are 2 points each ( I used Azteca)

1 c. Breakstone's fat-free sour cream

1 can Campbell's Healthy Request Cream of Mushroom Soup

2 cans diced green chilies

1 c. reduced fat shredded cheddar

2 lbs. diced cooked boneless, skinless chicken breast

green onions for garnish

Mix soup, sour cream , green chilies and cheese in a medium bowl. Mix chicken with half of the sour cream mixture.

Spread chicken mixture evenly down the center of each tortilla. Roll and place seam side down in a large baking dish coated with cooking spray. Spread remaining sour cream mixture over the enchiladas. Cover with foil and bake at 350 for 45 minutes.

Garnish with sliced green onions.