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• 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 chilies

• 1 jalapeno or yellow finger fresh, diced

• 1/2 cup chopped onion

• 12 corn tortillas

• 1 tablespoon vegetable oil

• 3 cups shredded Monterey jack cheese ,divided

• 3 cups shredded lettuce

• 1/4 cup sliced black olives

• 1/2 cup finely chopped seeded tomatoes

• Serves 6

Step 1

Combine soup, milk and sour cream in a large bowl; stir until well mixed Stir in chicken, green chilies, jalapeno or yellow finger, and onion. Preheat oven to 350'

Step 2

Spoon 3/4 cup mixture over bottom of a 9x13-inch baking dish. Brush each tortilla with oil and wrap with a plastic wrap. Microwave on MEDIUM for 2 1/2 minutes to soften tortillas.

Step 3

Spoon a small amount of chicken mixture onto each tortilla, reserving 1/4 cup; divide cheese evenly among tortillas, reserving 1/4 cup. Roll up tortillas to enclose filling.

Step 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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Serving Variation:

Brown some ground chicken or turkey to use in this recipe when you don't have leftover cooked chicken on hand.