Chicken Enchiladas

1/2 c chopped onion
2 tb butter salted
8 oz green chili peppers diced
6 oz light cream cheese
2 tb skim milk
1/2 tsp ground cumin
6 cooked chicken breasts shredded (seasoned how you like)
2 10 3/4 oz healthy request cream of chicken soup
16 oz light sour cream
2 c skim milk
8 oz 2 % shredded cheese (mexican)

* I use 20 Don Pancho High Fiber Low Carb Medium size wraps. The nutritional value is figured seperate from recipe.

1. In a skillet cook the onion in butter over medium heat till tender. Remove skillet from heat. Stir in 2 tb of green chili peppers.
2. In a medium mixing bowl combine softened cream cheese, the 2 tb milk, and cumin. Add onion mixture and cooked chicken. Stir till combined. Spoon enough of the chicken mixture onto each tortilla, so you have enough for all 20 tortillas. Roll up tortilla. Place filled tortillas, seam side down, in a greased 3 quart rectangular baking dish.
3. In a medium mixing bowl combine soup, sour cream, the 2 c milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake in a 350 degree oven about 35 minutes or till heated through. Remove foil. Sprinkle enchiladas with cheese. Return to oven and bake about 5 minutes more till cheese melts. Makes 20 servings.

Number of Servings: 20

Recipe submitted by SparkPeople user CTIPPETTS.