Sour Cream Chicken Enchiladas

Ingredients
2 tablespoons olive oil

1 tablespoon butter

1 medium white onion, finely chopped

1 to 2 medium jalapeno chilies, seeded and finely chopped

3 garlic cloves, minced

1 (4-ounce) can chopped mild green chilies

1 bunch cilantro leaves, chopped

2 (10-ounce cans) reduced-fat cream of chicken soup

1 (8-ounce) container light sour cream

3 cups shredded cooked chicken

1/2 teaspoon salt Coarsely ground black pepper

10 (7-inch) flour tortillas

2 cups shredded Cheddar cheese

Instructions
1. Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan.

2. Heat oil and better in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream.

3. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.

4. Arrange the tortillas on a work surface. Spoon about 1/4 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.

5. Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.

Serves 8.

Nutritional facts per serving: 410 calories, 20g fat, 26g protein, 39g carbohydrates, 5g fiber, 830mg sodium.

Recipe from Debbie Jones