White Chicken Enchiladas

This is a stick-to-your-ribs kind of meal. And one of my personal favorites. This to me doesn't taste healthy at all...which is awesome! If you are watching what you eat (what a weird saying that is) make sure you keep this to two enchiladas/serving. The meal packs a bigger amount of calories then some of the other things I post. But have no fear, two enchiladas is very filling. The sister and I both give it 5 stars.

Side note: The original recipe calls for fat free sour cream and cheese...which I find I gross so I use low-fat.

White Chicken Enchiladas
Serves 6

Ingredients:

12 white or yellow corn tortillas (6 inches)
4 oz reduced fat cream cheese
1 cup plus 1 tbsp fat free milk, divided
4 cups cubed cooked chicken breast
1/2 cup chopped green onions
1 can (10 3/4 oz) reduced fat and reduced sodium cream of chicken soup
1 cup low fat sour cream
1 4oz can minced jalapenos
1/2 cup shredded reduced fat cheddar cheese

Directions:

Preheat oven to 350 degrees

In a large bowl, combine the cream cheese, green onions and 1 tbsp milk. Stir in chicken.

In another bowl, combine the soup, sour cream, jalapenos and remaining milk. Stir 2 tbsp soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down into a 13x9 inch baking dish spray with non-stick spray. Once all tortillas are in the dish, spread the remainder of the soup mixture on the top. Cover and bake for 30 minutes or until heated through and bubbly. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.