Chicken Cheese Enchiladas(Ultra Low-Fat)

• 12 oz. boneless, skinless chicken breast
• 8 soft corn tortillas
• 1 c. green enchilada sauce
• 2 c. white onion, chopped
• 1 1/2 c. Alpine Lake free and lean, fat-free cheese, shredded
• 4 Tbsp. lite sour cream
• 1/4 c. fat-free mayonnaise
• 1 1/4 c. chicken broth (use canned and remove fat on top)

1. Preheat oven to 375u0b0.
2. Cut chicken in long strips and brown in skillet sprayed with nonstick cooking spray.
3. When chicken is brown, add onion and cook 5 to 7 minutes.
4. Remove from heat and set aside.
5. In a bowl, combine sour cream and mayonnaise.
6. Very gradually add chicken broth to sour cream mixture, stirring constantly.
7. Don't add broth too fast.
8. When thoroughly mixed, cook over medium heat, stirring constantly until mixture starts to boil. Add shredded cheese and stir until cheese is melted.
9. Dip tortilla in the enchilada sauce, making sure both sides are covered with sauce.
10. Fill with chicken-onion mixture and cheese.
11. Roll tortilla, when filled, and place in a small casserole dish sprayed with cooking spray.
12. When all filled and rolled, pour cheese and sour cream mixture over rolled tortillas.
13. Sprinkle top with remaining cheese.
14. Cover and bake at 375u0b0 for 20 to 25 minutes.

chicken breast, corn tortillas, green enchilada sauce, white onion, alpine, sour cream, mayonnaise, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239531 (may not work)