Chicken Enchiladas

• Vegetable cooking spray
• 1/2 teaspoon vegetable oil
• 1/4 cup chopped green onions
• 1 teaspoon minced garlic
• 1/2 cup water
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 (8-ounce) cans no-salt-added tomato sauce
• 4 (6-inch) corn tortillas
• 2 (4-ounce) skinned, boned chicken breast halves, cooked without salt and thinly sliced
• 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
• 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese, divided
• 2 tablespoons nonfat sour cream alternative

1. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add green onions and garlic; saute 2 minutes. Add water and next 3 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
2. Wrap tortillas in aluminum foil; bake at 325u0b0 for 12 minutes. Combine 1/4 cup tomato sauce mixture, chicken, and 1 tablespoon of each cheese. Spoon chicken mixture evenly down center of tortillas; roll up tortillas.
3. Spread 1/4 cup tomato sauce mixture in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange tortillas, seam side down, over sauce. Top tortillas with remaining tomato sauce mixture. Cover and bake at 350u0b0 for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, an additional 5 minutes. Top with sour cream.

vegetable cooking spray, vegetable oil, green onions, garlic, water, chili powder, ground cumin, salt, corn tortillas, salt, cheese, cheddar cheese, nonfat sour cream alternative

Taken from www.myrecipes.com/recipe/chicken-enchiladas-6 (may not work)