Low-Fat Sour Cream Enchiladas

• 1 (8 oz.) container nonfat sour cream
• 1 (8 oz.) container nonfat plain yogurt
• 1 (10 3/4 oz.) can cream of chicken soup (with 1/3 less salt)
• 1 (4 oz.) can diced green chilies
• 12 (6 to 7-inch) white corn or flour tortillas
• 4 oz. shredded nonfat Cheddar cheese
• 1 lb. chicken, sliced into 1-inch strips
• 1 onion
• 1 green pepper
• 1 pkg. enchilada seasoning

1. Heat oven to 350u0b0.
2. Spray a 13 x 9-inch baking dish with nonstick spray.
3. Cut chicken, onion and green pepper into strips. Saute with Pam.
4. Sprinkle with enchilada seasoning.
5. In a medium bowl, combine sour cream, yogurt, soup and chilies.
6. Mix well. Sprinkle a small amount of cheese in tortilla and spread about 3 tablespoons sour cream mixture down the center of each tortilla along with chicken mixture.
7. Roll up and place in baking dish. Cover with salsa and remaining sour cream mixture.
8. Cover with foil. Bake at 350u0b0 for 25 to 30 minutes or until hot and bubbly. Remove foil.
9. Sprinkle with cheese. Return to oven and bake, uncovered, for 5 minutes.
10. Garnish with lettuce and tomatoes. Makes 6 servings.

yogurt, cream of chicken soup, green chilies, white corn, shredded nonfat cheddar cheese, chicken, onion, green pepper, enchilada seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227857 (may not work)