Chicken Enchiladas Ww

• 1 teaspoon olive oil
• 3 chicken breasts, about 1/4 pound in weight each, cut into 1/2-inch strips
• 2 onions, sliced
• 2 garlic cloves, minced
• 12 teaspoon adobo seasoning
• 1 (19 ounce) can enchilada sauce
• 4 (8 inch) fat free tortillas
• 12 cup low-fat cheddar cheese, grated

1. Preheat the oven to 375 degrees F, and spray a 7 x 11" baking dish with non stick spray.
2. Heat a large non stick frying pan with the oil, then add the chicken.
3. Cook turning occasionally until browned for about 8 minutes, then transfer to a plate.
4. Add the onions, garlic and seasoning to the pan and cook until the onions are tender, then stir in the chicken and 1/2 cup of the enchilada sauce and heat through.
5. Wrap the tortillas in foil and warm in the oven for 10 minutes.
6. Fill each tortilla with one fourth of the chicken mixture, roll up and place seam side down in the baking dish.
7. Spoon over the remaining enchilada sauce and sprinkle with the cheese.
8. Cover with foil and bake for 15 minutes, then uncover and bake until the edges of the enchiladas are just beginning to brown and the cheese is melted and bubbly ( about 10 mins).
9. Allow to stand for 5 mins before serving.

olive oil, chicken breasts, onions, garlic, enchilada sauce, tortillas, lowfat

Taken from www.food.com/recipe/chicken-enchiladas-ww-464034 (may not work)