Angela's Enchiladas Verdes

Ingredients:

• 1 lb raw boneless, skinless chicken breast (not diced)
• 2 tsp minced garlic
• 1 can 98% fat free cream of chicken condensed soup
• 1 TBS chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 4 oz. grated Cabot 75% reduced fat cheddar cheese (divided)
• 16 oz. green enchilada sauce (divided)
• 1/2 c. light sour cream
• 10 small/medium flour tortillas

Cook the Chicken.  Put chicken in single layer in a pot. Cover chicken with water, and add minced garlic.  Cook covered on medium-high heat until boiling.  Remove lid, reduce heat to medium, and cook until all water has evaporated and chicken is cooked through.

Make the Filling.  Shred chicken, putting it into a bowl.  Add cream of chicken soup, chili powder, garlic powder, and ground cumin. Mix thoroughly and set aside for at least 30 minutes. Preheat oven to 350. 

Fill the Tortillas.  Add half of the cheese to the chicken/soup mixture and stir it together until the cheese is evenly distributed.  Pour 1/2 c. of enchilada sauce on the bottom of a 9x13 baking dish.  Fill tortillas evenly with the chicken/soup/cheese mixture.  Wrap each tortilla and place tightly in baking dish (I can usually line 8 up and place 2 across the top).

Top and Bake.  Mix remaining 12 oz. of enchilada sauce with sour cream and pour over the filled enchiladas.  Top with remaining cheese.  Bake for 30 minutes until brown and starting to crisp on top.

A couple of weeks ago, I made Honey Lime Enchiladas, courtesy of Kelly's Healthified Kitchen (visit the link, you won't regret it).  They were the BEST thing I'd ever eaten, but husband didn't love them quite as much as I did, so I thought I would take the same concept and adapt it to a more traditional enchiladas verdes recipe.  Voila! Angela's Enchiladas Verdes were born.  I think I still liked them more than husband did, but they were fantastically delicious if I do say so myself. 

At only 11 PointsPlus per serving (for 2 enchiladas... 6 PointsPlus for just one), I really do LOVE this recipe!