A different spin on enchiladas.

 

• 24 oz cooked boneless skinless chicken breast
• 1 1/4 cups light cheddar cheese soup
• 2 1/2 cups light cream of chicken soup
• 1/2 cup chopped green chilies
• 18 white corn tortillas
• 1 1/2 cups reduced fat mozzarella cheese

Directions

1. Preheat oven to 350 °F (175 °C). Spray a 9"x13" baking dish with cooking spray.
2. Combine cooked chicken, soups, chilies, salt, and pepper.
3. In baking pan layer tortillas, chicken mixture, and cheese; ending with cheese on top.
4. Bake for 30 minutes or until bubbling.

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