“NO WAY THESE ARE THIS SPECTACULAR AND LOW FAT

CHICKEN ENCHILADAS”

8 servings

1/2 small onion
8 oz package of fat-free cream cheese softened
3/4 tsp cumin
8 portions of cooked chicken chopped
8 medium-sized fat-free whole-wheat tortillas
1 10 oz can reduced-fat cream of chicken soup
8 oz carton fat-free sour cream
1 cup skim milk
1-2 tbsp chopped jalapenos
1/2 cup shredded fat-free sharp cheddar cheese
1/2 package chopped frozen spinach, thawed and squeezed out dry (I USE THE WHOLE PACKAGE)

Mix chicken, spinach, cumin, onion, and cream cheese together. Place some in each tortilla, and roll up. Place filled tortillas in a 9" by 13" pan.

Combine soup, sour cream, milk, and peppers, and pour over tortillas. Cover and bake at 350 degrees for 40 minutes. Then sprInkle with chedder cheese, and bake uncovered for 4 to 5 minutes.

YOU WON’T BELIEVE HOW GOOD THESE ARE!!!!!!!!