Recipes:
# Chicken Enchiladas
## INGREDIENTS
1 (10-ounce) can cream of chicken soup
1 cup milk
1 cup low-fat sour cream
2 cups chopped cooked chicken
1 (4-ounce) can chopped green chiles
½ cup chopped onion
12 corn tortillas
1 tablespoon vegetable oil
3 cups shredded Monterey Jack cheese, divided
3 cups shredded lettuce
¼ cup sliced black olives
½ cup finely chopped seeded tomatoes
**SERVES 6**
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## Make Ahead
Assemble this casserole the night before. Cover and refrigerate. The next day, just bake in a 350°F oven for about 35 minutes. Add toppings and serve.
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## VARIATION
Brown some ground chicken or turkey to use in this recipe when you don't have leftover cooked chicken on hand.
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### 1
Combine soup, milk and sour cream in a large bowl; stir until well mixed. Stir in chicken, green chiles and onion. Preheat oven to 350°F.
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### 2
Spoon ¾ cup mixture over bottom of a 9 × 13-inch baking dish. Brush each tortilla with oil and wrap in plastic wrap. Microwave on MEDIUM for 2½ minutes to soften tortillas.
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### 3
Spoon a small amount of chicken mixture onto each tortilla, reserving ¼ cup; divide cheese evenly among tortillas, reserving ¼ cup. Roll up tortillas to enclose filling.
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### 4
Arrange enchiladas in prepared baking dish. Spoon remaining chicken mixture and cheese on top. Bake for 25 minutes. Top with lettuce, olives and tomatoes.
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## Make It Quicker
• Prepare your own guacamole to serve with these enchiladas. Mix one packet of guacamole seasoning, which can be found in the produce section of most supermarkets, with chopped ripe avocados.
