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.