Here's a good lowfat version of Green chile chicken enchiladas:
1 1/4 pound of chicken breast boiled and shredded or cut into small pieces
3/4 chopped onion
1 large container of low-fat sour cream
2 cans of cream of chicken healthy request soup
3/4 package of shredded kraft mexican cheese mixed with 1/2 package of fat-free cheddar cheese
12 corn tortillas
2 cans of green chiles or 1 1/2 cups of fresh peeled green chiles
Directions:
Mix cut-up chicken with the sour cream, onion, 1/2 of the shredded cheese, all of the chile, and simmer on stove top until cheese is melted and mixture is warm.
Spray 11X13 pan with Pam Run corn tortillas under water just enough to get them moist. Line the bottom of the pan with 6 tortillas.
Pour 1/2 of the mixture onto the tortillas. Then, place the remaining corn tortillas on top to cover the mixture (like a layer). Next, add the remaining mixture spread all over on top. Sprinkle the remaining shredded cheese on top and bake for 30 minutes or until the cheese is melted. Serve with pinto beans and Spanish rice.
If you don't have green chile where you live, you can substitute a can of rotel tomatoes.
This dish is a mainstay in our neck of the woods.