Lowfat Creamy Chicken Enchiladas

These were wonderful!!!
I like them better then enchiladas made

with red sauce.  And I tried to make them

as healthy as possible.

Recipe:

2 boneless/skinless chicken breast

1 can of low fat cheese soup

2 cans of low fat/reduced sodium cream of chicken soup

1/2 onion-minced

1 glove garlic-minced

1 1/2 packets taco seasoning (about 6 tablespoons)

1 cup of skim milk

2 cups shredded colby jack cheese

8 tortillas(flour or wheat)

1 teaspoon olive oil

Preheat oven to 350 and lightly grease a 9x13 pan.

In a large skillet, heat oil and saute onion and garlic, add in chicken and

shred as you cook. Next add in 1 can of cream of chicken soup and 2 tablespoons of

the cheese soup and 1/2 of milk, and 1/2 a packet of taco

seasoning,  mix well and bring to a boil.

Once mixed well and thickened remove from heat.

Now assemble your enchiladas, by place 2-3 tablespoons of

chicken mixture in the center of a tortilla and tightly roll up and

place seam side down in the baking pan. Continue until

all meat is used.

Finally in the same pan add the remaining soups,milk and the whole packet

of taco seasoning and bring a boil. Remove from heat and

pour over the enchiladas in the baking pan. Top with shredded

cheese and bake covered for 45minutes. Let stand

10 minutes before removing from pan.

Serve with salsa and cream cheese.

Hope you all try these and enjoy them.

* If preparing ahead to freeze, prepare

as above and the day before baking remove from

freezer and let thaw over night in the refrigerator.