Just look in your pantry to discover creative topping ideas for these delicious enchiladas. Crushed corn chips or tortilla chips will add inexpensive crunch. Sprinkle over the top after baking.
10 oz cream of chicken soup
1 cup milk
1 cup low-fat sour cream
2 cup chicken
4 oz green chilies
1/2 cup onion, chopped
12 corn tortillas
1 Tbsp vegetable oil
3 cup Monterey Jack cheese
3 cup shredded lettuce
1/4 cup black olives
1/2 cup seeded tomatoes
Combine soup, milk and sour cream in a large bowl; stir until well mixed. Stir in chicken, green chilies and onion. Preheat oven to 350°F.
Spoon 3/4 cup mixture over bottom of a 9 x 13-inch baking dish. Brush each tortilla with oil and wrap in plastic wrap. Microwave on MEDIUM for 21 2 minutes to soften tortillas.
Spoon a small amount of chicken mixture onto each tortilla, reserving 1 4 cup; divide cheese evenly among tortillas, reserving 1/4 cup. Roll up tortillas to enclose filling.
Arrange enchiladas in prepared baking dish. Spoon remaining chicken mixture and cheese on top. Bake for 25 minutes. Top with lettuce, olives and tomatoes.
Prepare your own guacamole to serve with these enchiladas. Mix one packet of guacamole seasoning, which can be found in the produce section of most supermarkets, with chopped ripe avocados.