Low Fat Chicken Enchiladas

• 16 ounces, weight Chicken Breasts (about 4 Breasts)
• 1 can (15 Oz. Size) Garbanzo Beans
• 5 cloves Garlic, Diced
• 1/4 whole Yellow Or White Onion, Diced
• 1 bunch Green Onions, Chopped
• 1 can (7 Oz. Size) Diced Green Chiles
• 1 can (10 Oz. Size) Cream Of Chicken Soup
• 1 package White Corn Tortillas (12 Count)
• 2 cans Green Chile Enchilada Sauce (10 Ounce Cans)
• 3 cups Monterey Jack Cheese, Shredded

1. Cook chicken breasts: Grill, boil or cook on the stove in a bit of olive oil.
2. Once cooked, shred or chop into pieces.
3. Puree the undrained garbanzo beans in a blender or food processor.
4. Saute: onions, garlic and green chilies in 1 teaspoon of olive oil until soft.
5. Combine the sauteed garlic/onion/chile mixture with the garbanzo bean puree, cream of chicken soup and chicken pieces.
6. Mix until smooth and creamy.
7. Into a 9x12 pan, layer the following:
8. -Green Enchilada Sauce -4 Tortillas -Chicken Mixture -Green Enchilada Sauce -4 Tortillas -Chicken Mixture -4 Tortillas -Remainder of enchilada sauce -Sprinkle top with Shredded Cheese
9. Cover with foil and bake in 350 degree oven for 30 minutes.
10. Uncover for last 10 minutes so the cheese is nice and gooey.
11. Garnish: with sour cream and diced green onions.
12. Enjoy!

chicken, garbanzo beans, garlic, onion, green onions, green chiles, cream of chicken soup, green chile enchilada sauce, cheese

Taken from tastykitchen.com/recipes/main-courses/low-fat-chicken-enchiladas/ (may not work)