Chicken Enchiladas Simple 8 Pt WW

• 4 chicken breasts, poached and diced or 1 lb ground chicken breast, cooked in chuncky bites
• 1 (4 ounce) can green chilies, chopped
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 14 cup cilantro or 14 cup Italian parsley or 14 cup curly-leaf parsley, chopped
• 1 (2 ounce) jar chopped pimiento or 2 ounces red peppers, chopped finely
• 2 cups shredded fat, free jack divided or 2 cups fat-free cheddar cheese, divided
• 8 flour tortillas or 8 whole wheat tortillas
• 10 34 ounces reduced-fat cream of chicken soup
• 12 cup skim milk

1. Preheat oven to 350 degrees .
2. Lighty oil spray a 9 x 13 baking dish.
3. In a large bowl, combine the cooked chicken with the chilies, onion, garlic, cilantro, pimento and 1 1/2 cups of the cheese.
4. Divide the chicken mixture among the 8 tortillas.
5. Roll tortillas and place seam-side down into baking dish.
6. Mix soup and milk until blended.
7. Spread soup mixture over roll-ups and top with the remaining cheese.
8. Bake 30 minutes until bubbly.

chicken breasts, green chilies, onion, garlic, cilantro, pimiento, shredded fat, flour tortillas, cream of chicken soup, milk

Taken from www.food.com/recipe/chicken-enchiladas-simple-8-pt-ww-484114 (may not work)