260 Cal Chicken Enchiladas!!

ChelSleeve · April 2012

Ingredients
1 (10.75 ounce) can condensed cream of chicken soup 98% less fat
4 tbsp sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast1
1/2 can chopped tomatoes and green chile peppers, drained
8 (8 inch) wheat tortillas
1 cup shredded low fat Cheddar cheese

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl mix the soup and sour cream; set aside.
3.Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4.Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5.Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

I seriously cannot wait to make this.. I got this recipe from ALLRECIPES.COM.. but tweeked it with healthier options..