Chicken Enchiladas

3 lb. boneless chicken breast halves
1/2 cup sour cream
2 Tbsp Fage 2% Greek Style Yogurt
1 cup Sargento Reduced Fat 4 Cheese Mexican,
made with 2% Milk, shredded
1 Tbsp dried parsley
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/2 cup water
1 Tbsp chili powder
1 1/2 tsp garlic powder
12 ea Mission yellow corn torilla
8 oz Old El Paso mild taco sauce
10 oz Old El Paso enchilada sauce
1 cup Sargento Reduced Fat 4 Cheese Mexican,
made with 2% Milk, shredded

Preheat oven to 350 degrees F (175 degrees C).

Boil chicken breast until no longer pink. Drain & shred.

In a medium, non-stick skillet over medium heat, combine shredded chicken, reduced fat sour cream, yogurt, 1 cup cheese, parsley, oregano and ground black pepper. Heat until cheese melts.

Stir in sauce, water, chili powder, and garlic powder.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with remaining sauce from pan and 1 cup of cheese.

Bake uncovered in the preheated oven 20 minutes.

Cool 10 minutes before serving.

Serves 8 people.

Number of Servings: 8

Recipe submitted by SparkPeople user PETITECHIC.