Cheesy Chicken Enchiladas - Light

• 2 1/2 cups chopped cooked chicken breast $
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese $
• 1 2/3 cups plain low-fat yogurt $
• 1/3 cup butter, melted
• 1/4 cup chopped onion $
• 1 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
• 1 (4.5-ounce) can chopped green chiles, drained
• 8 (8-inch) flour tortillas
• 1 tablespoon canola oil
• Cooking spray $
• 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese $
• 1/4 cup chopped green onions

1. 1. Preheat oven to 350u0b0.
2. 2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. 3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350u0b0 for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

blend cheese , butter, onion , garlic, freshly ground black pepper, condensed reducedfat, green chiles, flour tortillas, canola oil, spray , cheddar cheese , green onions

Taken from www.epicurious.com/recipes/member/views/cheesy-chicken-enchiladas-light-50186893 (may not work)