Recipe - Green Chili Chicken Enchiladas

8 md Flour tortilla; room
4 One half ounce Green chiles
10 ounce Chicken breast; cooked
1 cup Mozzarella cheese; part skim
milk, shredded
One half cup Milk
One half md Onion
1 ounce Cooking sherry
8 tablespoon Sour cream; fat free
1 cup Healthy Request cream of
chicken soup
2 ounce Chicken broth; low sodium

Saute onion in teflon pan. Add cooking sherry, One half can green chilies, 1/2
cup soup, One half cup milk, and chicken. Heat until thoroughly heated, 13
minutes. Place 2 tablespoons filling in middle of each tortilla and roll.
Place seam side down in baking dish that has been sprayed with cooking
spray. Continue with remaining tortillas. Heat One half cup soup, chicken broth,
remaining chilies, cheese, and sour cream to make sauce. Pour warm sauce
over filled tortillas. Cover baking dish with foil and bake for 20 minutes
in 350 oven.

Recipe by: Bryan Memorial Hospital

Posted to TNT Recipes Digest, Vol 01, Nr 944 by kstrand@navix.net on Jan
16, 1998