Ingredients:
2 (12 1/2 ounce) cans chicken breasts ( drained)
1 (10 1/2 ounce) cans reduced-fat cream of chicken soup
1 (8 ounce) bar reduced-fat cream cheese ( softened)
1 (28 ounce) cans green enchilada sauce
1 (8 ounce) packages shredded cheddar cheese
15 soft taco-size flour tortillas
Directions:
Preheat oven to 350 F.
In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
Mix all ingredients well. Make sure the cream cheese is not clumpy.
In a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
In each tortilla put approximately 3-4 large tablespoons of the mixture.
Roll each tortilla and place into the pan.
Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
Sprinkle remaining cheese on top.
Bake for between 25 and 30 minutes.
Allow to cool 10 minutes before serving.
Garnish with sour cream, lettuce, olives, etc.
Enjoy.
Servings: 6-8
Time preparation: 10 min.
Time total: 35 min.