Chicken Enchiladas(Non-Fat Or Lo-Fat Ingredients May Be Used.)

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   Remove tortillas from refrigerator; set aside. Melt margarine in skillet; cook onion until tender. Stir in chilies, soup and sour cream; mix well. Reserve 3/4 cup sauce; set aside. Stir in chicken and 1/2 cup cheese to remaining sauce in skillet. Warm tortillas according to package directions. Fill tortillas with chicken mixture; roll up. Spray baking dish with Pam and place seam side down. Combine reserved sauce and milk; spoon over rolled tortillas. Top with remaining cheese and bake 30 to 35 minutes at 350u00b0.

* Per serving · 4 servings · Values may vary.

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