Light and Easy Chicken Enchiladas

• 1 teaspoon vegetable oil
• 1 lb boneless skinless chicken breast, havles cut into bite-sized pieces
• 1 small onion, finely chopped
• 1 (10 3/4 ounce) can low-fat cream of celery soup
• 1 (4 1/2 ounce) can green chilies, chopped
• 1 cup light sour cream
• 8 large flour tortillas, fat-free
• 1 (10 ounce) can enchilada sauce
• 4 ounces shredded 2% reduced-fat colby cheese or 4 ounces 2% reduced-fat monterey jack cheese

1. In large nonstick skillet, heat oil over medium-high heat.
2. Add chicken and onion; cook stirring frequently until chicken is no longer pink, about 4 to 5 minutes.
3. Stir in soup, green chiles, and sour cream.
4. Spoon 1/2 cup filling down center of each tortilla; roll tortillas around filling.
5. Place tortillas, seam-side down, in 9x13 inch baking dish that has been lightly coated with no-stick cooking spray.
6. Pour enchilada sauce over top and sprinkle with cheese.
7. Cover and bake in 375F oven until bubbly around edges and center is hot, about 25 to 30 minutes.

vegetable oil, chicken, onion, lowfat cream of celery soup, green chilies, light sour cream, flour tortillas, enchilada sauce, colby cheese

Taken from www.food.com/recipe/light-and-easy-chicken-enchiladas-310056 (may not work)