Low-Fat Chicken Enchiladas

• 8 oz. no-fat sour cream
• 3 c. evaporated skim milk
• 2 cans chicken broth
• 1 can enchilada sauce (mild)
• 4 skinned chicken breasts or 1 turkey breast
• 1 onion, diced
• 1 (12 or 16 oz.) pkg. shredded low-fat cheese
• canola oil (for frying and sauteing)
• 1 pkg. corn tortillas (1 doz.)
• 1 to 2 Tbsp. chicken bouillon granules
• salt and pepper to taste

1. Filling:
2. (Use 1 to 2-quart saucepan.)
3. Saute onions in 1 to 2 tablespoons canola oil until onions are soft.
4. Add chicken or turkey (cut into 1-inch pieces) and cook until meat is white in color.
5. Season meat with chicken bouillon granules and salt and pepper to taste.
6. Add sour cream and enchilada sauce.
7. Mix well and place on very low heat to keep warm.

sour cream, milk, chicken broth, enchilada sauce, chicken breasts, onion, cheese, canola oil, corn tortillas, chicken bouillon granules, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744470 (may not work)