>From Pillsbury website...


Light Sour Cream Chicken Enchiladas
Prep Time: 15 min ; Start to Finish: 50 min 

Makes: 6 servings  

"Rich, smooth and creamy" describe these easy, lower-fat enchiladas.

1(8-oz.) container light sour cream
1(8-oz.) container nonfat plain yogurt
1(10 3/4-oz.) can condensed 99%-fat-free cream of chicken soup with 1/3 less 
1(4-oz.) can diced green chiles
12(6 or 7-inch) white corn or flour tortillas
4oz. (1 cup) shredded 1/3-less-fat Cheddar cheese
1 1/2cups chopped cooked chicken
1/4cup sliced green onions

1 .  Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick 
cooking spray. In medium bowl, combine sour cream, yogurt, soup and chiles; mix 
2 .  Spoon about 3 tablespoons sour cream mixture down center of each tortilla. 
Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, 
chicken and onions. Roll up; place in sprayed dish. Spoon remaining sour cream 
mixture over tortillas. Cover with foil.
3 .  Bake at 350°F. for 25 to 30 minutes or until hot and bubbly. Remove foil; 
sprinkle with reserved 1/4 cup cheese. Bake uncovered for an additional 5 
minutes or until cheese is melted. If desired, garnish with shredded lettuce 
and chopped tomatoes.

Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
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