• 2 lb. chicken breast
• 2 cans low-fat cream of chicken soup
• 1 16 oz. container low or fat free sour cream
• 1 small can green chilies
• 2 C. low or fat free cheddar or mozzarella cheese
• 1 Tbs. chili seasoning
• 8 tortillas (low fat)

In a bowl combine 2 cans of soup and sour cream. Set aside. In a nonstick frying pan brown chicken breast with Pam. Cut chicken into small pieces or shred. Add half of the soup and sour cream mixture and the can of green chilies to the cooked chicken and warm. This is the mixture that you will fill the tortillas with. Using a large baking dish, (9x13 usually), fill each tortilla and wrap. Place these filled tortillas in the pan with the seam down until done. Add the other half of the soup and sour cream mixture to the top of the filled tortillas. Top with shredded cheese. Cover and bake at 350 degrees for 40 minutes.

Yield: 8 servings