Enchiladas

Jenn Peterson

4 chicken breasts, poached and chopped 1/2 C finely chopped onion
4 C light or fat-free sour cream 1/2 tsp pepper
2 cans reduced fat cream of chicken soup 1/4 tsp salt
3 C grated colby or monterey jack cheese 1 C grated cheddar
3 C grated cheddar cheese flour or corn tortillas
14 oz chopped green chilies enchilada sauce (optional)

Preheat oven to 350 degrees. Combine first 9 ingredients; stir well. If using flour tortillas, place about 1 C filling in each tortilla and place in a 9x13 pan, seam side down. If using corn tortillas, heat 1 C cooking oil in small pan. Add tortillas one at a time and cook on each side for about 5 seconds. Fill with about 1/2 C filling and place seam side down in a 9x13 pan.

Pour on enchilada sauce, if desired, cover with tin foil and cook for 20 minutes. Remove foil, sprinkle with 1 C cheese, and bake 5 more minutes.

Freeze remaining filling in ziploc bags. To use, defrost completely and fill tortillas. Cook according to above directions.