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    Chicken Enchiladas in White Sauce

    Source of Recipe


    List of Ingredients

    POINTS| 6
    Servings | 10

    1 lb boneless, skinless chicken breast(s)
    2 Tbsp reduced-calorie margarine
    3 Tbsp all-purpose flour
    14 oz Campbell's (U.S.) 98% Fat-Free Cream Of Chicken Soup
    14 oz fat-free chicken broth
    2 small cans green chilies
    16 oz low-fat sour cream
    1/2 cup Green Onions
    3 oz Kraft 2% Finely Shredded Sharp Cheddar Cheese
    3 oz Kraft 2% Milk Reduced Fat Natural Cheese Monterey Jack Cheese
    10 Soft Taco size 98% fat-free flour tortilla(s


    Boil chicken in seasoned water. Cook for 30 min. Shred chicken when cool. Set aside.
    In saucepan melt margarine, add flour, and stir until smooth using wire whisk. Add chicken broth and stir until thick. Add chicken soup, mix until smooth. Add chiles,salt& pepper to taste. Cook until thick and bubbly. Remove from heat.
    Add sour cream and stir until mixed thoroughly.
    Pour half of sauce mix into bottom of 9X13 glass pan. Stuff tortillas w/ chicken, cheese and green onions, leaving some cheese and onions for top.
    Lay enchiladas into pan. Pour remaining sauce over top. Sprinkle w/ remaining cheese & onions.
    Bake @ 350 for 20-25 min. or top is slightly browned




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