1 pkg. fat-free tortillas  
½ C. nonfat sour cream
1 Tbsp. margarine or butter
1 (10 3/4/ oz.) can fat-free condensed cream of chicken soup
½ C. chopped onion
1 garlic clove, minced
1 C. reduced fat shredded cheddar cheese, divided in half
1 ½ C. cubed, cooked chicken breast             
¼ C. skimmed milk
1 (4 oz.) can diced green chilies, drained
  
 
Heat oven to 350 degrees.  In nonstick skillet, melt margarine or butter.  Cook onion and garlic until tender.  Stir in green chilies, sour cream and soup.  Reserve ¾ cup of sauce; set aside.  Stir in chicken and ½ cup of cheese to remaining sauce in skillet.  Warm tortillas as directed on package.  Fill tortillas with chicken mixture.  Roll up; place seam side down in ungreased 12 x 8 inch baking dish.  In small bowl, combine reserved sauce and milk; spoon over rolled tortillas.  Top with remaining ½ cup of cheese.  Bake 30 to 35 minutes of until bubbly.  Makes 8 to 10 enchiladas.

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