Low Fat Chicken Enchiladas

• temps total: 1 hr

Ingrédients

4 chicken breasts

1 pint fat-free sour cream

2 cans low-fat cream of chicken soup

1 can chopped green chilies

1 can sliced black olives

2 bunches chopped green onions

1 lb low-fat cheddar cheese, grated

1 lb low-fat Monterey Jack cheese, grated

2 dozen tortillas, warmed in microwave to soften

Instructions

Boil chicken until tender, then shred with a fork and set aside. Mix sour cream, soup, and chilies to make filling. Spread some filling in a 9x13-inch pan. Spoon some filling, chicken, onions, and cheese on a warm tortilla, roll, and place in pan. Continue until pan is full.

Spread remaining filling and cheese on top of rolled tortillas and top with black olives if desired. Cover and bake at 300°F for 30 minutes.