4 chicken breasts 3 T. jalapenos 1 c. frozen corn kernels 1 c. low fat sour cream, divided 1/2 c. cream of mushroom soup a few dashes green tabasco 1 -10 oz can green enchilada sauce whole wheat tortillas
Grill or poach chicken breasts and shred. While chicken is cooking, combine corn, cream of mushroom soup, 1/4 c. sour cream, taco seasoning, tabasco, jalapenos, and about 3 T. of the enchilada sauce. Stir in shredded chicken. Fill tortillas with enchilada mixture and roll up; put into a sprayed baking dish. To make the green sour cream sauce, combine 3/4c. sour cream with the remaining green enchilada sauce. Top with several spoonfuls of the sauce and cover the dish with tin foil. Bake in a 350 oven for 30-40 minutes.
Makes approximately 6 large enchiladas. Each enchilada is one serving.