Ingredients:
1 lb chicken breasts
1/2 yellow onions
4 cups cheese, shredded ( whatever kind you like, I usually used a reduced fat Mexican blend inside and pepper jack for the to)
1 (4 -8 ounce) cans diced green chilies
2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
1 (16 ounce) packages light sour cream
8 -10 flour tortillas
1 (1 1/4 ounce) packages taco seasoning mix ( HOT is best!)
1 tablespoon poultry seasoning ( Paul Prudhomme’s)
Directions:
Cook chicken with poultry seasoning.
Cool completely.
Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
Saute onion in a saucepan.
Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
Remove from heat and add two cups cheese.
Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
In a 9 x 13 pan, place 1 cup of sauce.
Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
Bake at 375 degrees for 20-25 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.