4 3 oz. boneless, skinless chicken breasts
8 soft corn tortillas (fatfree tortillas are available in any supermarket)
1 cup enchilada sauce
2 cups white onion, chopped
1 1/2 cups fat free cheese, shredded
4 tbsps lite sour cream soft
1/4 cup fat free mayonnaise
1 1/4 cup chicken broth (use canned and remove fat on top)
Cut chicken breasts in long strips and brown in skillet sprayed with non-stick cooking spray. When the chicken breasts are golden brown add onion and cook for 5-7 minutes or until onions are browned also. Remove from heat and set aside. In small mixing bowl, combine lite sour cream and fat free mayonnaise. gradually add chicken broth to sour cream and mayonnaise mixture, stirring constantly. Do not add broth too fast or mixture will be lumpy. When thoroughly mixed, pour into small saucepan and cook over medium heat, stirring constantly until mixture starts to boil. Add 1 cup shredded cheese and stir over heat until cheese is melted. Set aside. Pour enchilada sauce into large shallow bowl. Dip 1 corn tortilla in the enchilada sauce and make sure both sides are covered with sauce. Take tortilla out of sauce and fill with slices of chicken meat, browned onion, and a little cheese. Save some cheese for topping. Roll tortilla when filled and place in small casserole dish sprayed with non-stick cooking spray. Repeat for remaining tortillas. Pour cheese and sour cream mixture over all rolled and stuffed tortillas. Sprinkle top with remaining cheese. Cover and bake 8 soft corn tortillas at 375 F for 20-25 minutes. Remove and serve. Garnish with salsa if desired. makes 8 servings.
