Enchiladas de Pollo

• 1 lb boneless skinless chicken breast, cut into bite sized pieces
• 12 cup chopped onion
• 23 cup skim milk
• 14 cup chopped cilantro
• 14 cup Egg Beaters egg substitute
• 18 teaspoon salt
• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
• 1 -2 cup shredded cheese (I use fat free mozzarella)
• 8 6-inch tortillas (I use fat free)
• fat free sour cream, for topping
• cooking spray

1. Preheat oven for 375.
2. Spray a large skillet with cooking spray and add chicken and onions.
3. Cook over medium heat for about 10 minutes or until chicken is no longer pink.
4. In a food processor, add milk, cilantro, egg, salt and canned tomatoes blending until smooth.
5. Place tortillas in paper towel and microwave on power level 5 (50%) for about 45 seconds to soften them for easier filling.
6. Fill each tortilla with about 1/2 cup filling and shredded cheese; roll tightly.
7. Place them in a 13 x 9 baking dish.
8. Pour sauce over enchiladas.
9. Cover and bake for 20 minutes.
10. Uncover and sprinkle cheese over the top and bake an additional 5 minutes or until cheese is melted.

chicken breast, onion, milk, cilantro, egg beaters, salt, tomatoes, shredded cheese, sour cream, cooking spray

Taken from www.food.com/recipe/enchiladas-de-pollo-42212 (may not work)