Chicken Enchiladas (semi low fat)

I have been wanting to make these "low fat" chicken enchiladas (that my sister recommends) for practically months now and have finally gotten the chance. Besides the shredding of the chicken taking forever, messing up on the order of the layers, and having to go to the grocery store half way through the preperation, they turned out GREAT!!!

2 cans of 98% fat free cream of chicken soup

1 16 oz. container of lite sour cream

1 cup of chicken broth (I accidentally put in a whole can)

8 cups sharp cheddar cheese

2 small cans chopped green onion

3-4 chicken breasts

corn tortialls (yellow or white)

1 small onion

salt, pepper, and cayenne to taste

[I prepared my chicken in a taco seasoning packet to add extra flavor]

Cook and shred chicken. Put all liquid ingredients (including sour cream), chiles, and onion into a pot and simmer on low so its warm when you prepare the dish. Grease a pan (casserole dish) (I forgot to do this step)....As you will start to notice, I mess up a lot when I cook, but it always turns out good anyways! Scoop a small layer of liquid into bottom of pan, then layer tortillas, then chicken, then cheese, and repeat (sauce, tortillas, chicken, and ending with cheese on top).



I forgot a layer of tortillas in the middle which got me very distressed temporarily! Put in a 350 degree oven until cheese is melted on top. Approximatley 30 minutes. Typically I end up with extra sauce that tastes delicious and I have no idea what to do with. And don't forget a little creative inspiration!

And Voila! Amazing Enchiladas!

~~A~~