Chicken Enchilada Recipe – Modified

My sister got this recipe from a friend and my mom makes it when we come visit.  I love the recipe, but made some modifications to it so it would be point friendly.

The points for one Enchilada is 5, I know that sounds like alot, but one enchilada is very filling.

Here is the recipe:

Ingredients

10 La Tortilla Factory 99% Fat Free Burrito Size Flour Tortillas
2 cans Campbell’s Healthy Request Cream of Chicken Soup
1/2 cup Chi-Chi’s Salsa
1 1/2 cup Kraft 2% Milk Natural Cheese Finely Shredded Mild Cheddar
3 Chicken Breasts
1/2 cup 1% Low Fat Milk
Salt
Pepper
2 tsp Olive Oil
2 Celery Stalks Chopped
1 cup Sliced Mushrooms
1 cup onion or green onion
8 oz Light Sour Cream

Instructions

Cook chicken in frying pan over medium heat in olive oil and salsa, covered until done. Remove chicken from liquid and add onion, mushroom, and celery to pan to saute. Cut chicken into bite size pieces and add to large mixing bowl. To chicken add one can of soup, 8 oz. sour cream, sauted vegetables, 1/4 cup of cheese, and salt and pepper to taste. In another mixing bowl combine one can of soup, 1 cup cheddar cheese and milk. Load chicken mixture evenly into ten tortillas, roll and place in baking dish, cover with milk, soup, cheese mixture and bake in a preheated over at 350 for 45 minutes

Special Notes

For extra flavor top with salsa, guacamole, or sour cream, or all three.

One enchilada is very filling if served with mexican rice and black beans as a side