Ingredients
- 3 cups chopped cooked chicken
- 2 cups shredded lite Mexican blend cheese
- 1/2 cup lite sour cream or plain non-fat yogurt
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) sprouted grain tortillas
- vegetable cooking spray
- 1 (8-ounce) container lite sour cream or plain non-fat yogurt
- green taco sauce
- toppings: diced tomato, chopped avocado, chopped green onions
Directions
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Bake at 350° for 35 to 40 minutes or until golden brown.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.