Southwest Chicken Enchiladas

• vegetable oil cooking spray
• 1 (9 ounce) box southwest cooked chicken breast strips, diced
• 1 (4 ounce) can chopped green chilies, drained
• 1/2 teaspoon ground cumin
• 2 cloves garlic, mined
• 1 jalapeno pepper, seeded and diced
• 2 cups shredded low-fat cheddar cheese, divided use (1.5g fat per ounce)
• 10 6-inch flour tortillas (2g fat each)
• 2 cups nonfat sour cream
• 1/4 cup fat-free chicken broth

1. Preheat oven to 350 degrees F.
2. Spray a 9- x 13-inch baking dish with vegetable oil cooking spray.
3. In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno.
4. Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish.
5. In a medium bowl, combine sour cream and chicken broth.
6. Pour over enchiladas and top with remaining cheese.
7. Bake uncovered 15-20 minutes.

vegetable oil cooking spray, green chilies, ground cumin, garlic, pepper, cheddar cheese, flour tortillas, nonfat sour cream, chicken broth

Taken from www.food.com/recipe/southwest-chicken-enchiladas-56332 (may not work)