chicken enchalads

10 ounces Chicken Breast (cooked), no skin, roasted
1 cup, chopped Onions, raw
1.5 cup Low Fat Cream of Mushroom Soup
1.2 cup Old El Paso Enchalada Sauce (by KMARDIS75)
1 cup Colby and Monterey Jack Cheese shredded
1 cup Chicken stock, home-prepared
0.5 cup Astro Original Greek yogourt (fat free) - Plain (by ELLEJAYPRO)
8 serving La Tiara Taco Shells Corn (one shell)

Can use low fat cheese I did not have any when I made the recipe.

I cooked my chicken breasts with water you could use broth, added the onions and salt, pepper and garlic to taste. when done took out and you could shred or cut into cubes.
I then mixed the yogurt, enchalada sauce, mushroom soup and the chicken stock. I warmed it but you do not need to.

I then took the corn shells and sprayed them with canola oil and heated them in 3 batches so the shell will be pliable for rolling.

I placed the chicken in the shells with a little sauce, rolled them and placed in a oven proof dish sprayed with cooking spray.
When all are in the dish pour the remaining sauce over the rolled chicken shells.
Spread the cheese over the top of the casserole.
Bake at 350 for 20 minutes then place under the broiler till cheese melted .
Makes 8 servings. I also chopped onion, lettuce and tomato for garnish.

Serving Size: 4 sevings

Number of Servings: 4

Recipe submitted by SparkPeople user SBAUMEA.