• 4 chicken breast halves, cooked and shredded
• 2 cans (10-3/4 ounces each) low-fat cream of chicken soup
• 1 can (4 ounces) chopped green chilis
• 5 ounces low-fat shredded mexican-blend cheese
• 8 fat-free tortillas (whole wheat are very good)

Mix soup and chilis together. Set half of the mixutre aside. Add chicken and 4 ounces of cheese to half of the soup mixture. Divide mixutre into 8ths and spread over tortillas. Roll each one enchilada-style. Place in a sprayed baking dish in a single layer. Spread the rest of the soup mixture over the enchiladas. Cover and bake at 350° for 30 minutes. Five minutes before they are done, uncover and sprinkle the rest of the cheese on top.