Source: The Fat Free Living Super Cookbook
by Jyl Steinback, Americas Healthiest Mom

 

Serves:  8

 

2 lbs. fat-free chicken breasts	14˝ oz. can low-fat cream
˝ cup fat-free shredded Cheddar	of chicken soup
cheese	4 oz. chopped green chilies
8 fat-free flour tortillas	1 cup fat-free sour cream

 

Preheat oven to 350°F. Lightly spray 9x13-inch baking dish with nonfat cooking spray. Place chicken breast in large soup pot or Dutch oven and cover with water. Bring water to a boil over high heat; reduce to medium-high and cook 25 to 30 minutes, until chicken is tender and coked through. Remove chicken from pot and cool slightly. Shred chicken or cut into small chunks, and place in a medium bowl. Toss with Cheddar cheese. In a small bowl, combine soup, chilies, and sour cream and blend well. Divide chicken mixture evenly among tortillas and roll up. Place seam-side down in prepared pan. Pour soup mixture over tortillas and sprinkle with extra Cheddar cheese, if desired. Bake in preheated oven 25 to 30 minutes, until cheese is melted and enchiladas are heated through. Enchiladas can be prepared ahead of time and frozen without soup mixture. Top with sauce just before baking.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	271	1 2/3 starch	2
Fat	0 g	4˝ meat
Carbohydrates	27 g
Protein	35 g
Cholesterol	59 mg
Dietary Fiber	2 g
Sodium	997 mg