Note: After making this, I will probably leave out the can of green chiles. The boys didn't care for the chunks. I think there is enough green chile flavor in the enchilada sauce that it won't be missed.
1 can mild green enchilada sauce
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10 1/2-ounce) can condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 1 pound)
6 (6-inch) flour tortillas
2 cups (8 ounces) finely shredded sharp cheddar cheese
Preheat oven to 350º.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk.
Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 tortillas over the soup mixture and top with 1/2 cup cheese.
Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese.
Bake at 350° for 30 minutes or until bubbly.
Recipe source - Full Bellies, Happy Kids