Low-Fat Chicken Enchiladas

• 1 pkg. fat-free flour tortillas
• 1 Tbsp. margarine
• 1 (10 3/4 oz.) can fat-free condensed cream of chicken soup
• 1 fresh garlic clove, minced
• 1 (4 oz.) can diced green chilies, drained
• 1/2 c. non-fat sour cream
• 1 1/2 c. cubed, cooked chicken breast (without skin)
• 1 c. (4 oz.) reduced-fat shredded Cheddar cheese
• 1/2 c. chopped onion
• 1/4 c. skim milk

1. Remove tortillas from refrigerator; set aside.
2. Heat oven to 350u0b0.
3. In nonstick skillet, melt margarine.
4. Cook onion and garlic until tender.
5. Stir in green chilies, sour cream and soup; mix well.
6. Reserve 3/4 cup sauce; set aside.
7. Stir in chicken and 1/2 cup cheese to remaining sauce in skillet.
8. Warm tortillas according to package directions.
9. Fill tortillas with chicken mixture; roll up.
10. Place seam-side down in ungreased 12 x 8-inch baking dish.
11. In small bowl, combine reserved sauce and milk; spoon over rolled tortillas.
12. Top with remaining 1/2 cup cheese. Bake for 30 to 35 minutes or until bubbly.

flour tortillas, margarine, condensed cream, garlic, green chilies, nonfat sour cream, chicken, cheddar cheese, onion, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297620 (may not work)