Creamy Chicken Enchiladas

[ Prep Time: 15 Minutes | Start to Finish: 55 Minutes | 8 servings ]

• 1 can (18 oz) ready-to-serve creamy mushroom soup
• 1 can (4.5 oz) chopped green chiles
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• 3 cups shredded cooked chicken
• 2 cups gluten-free shredded taco-flavored Mexican cheese blend or Cheddar cheese (8 oz)
• ½ cup gluten-free sour cream
• 8 gluten-free corn tortillas (6 inch)
• Garnishes, If Desired
•   Shredded lettuce
•   Chopped tomatoes or salsa
•   Sliced green onions
•   Additional gluten-free sour cream

1. Heat oven to 350°F. In small bowl, mix soup, chiles, chili powder, cumin and garlic powder. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray (without flour). Spread ½ cup of the soup mixture in bottom of baking dish. In medium bowl, stir together chicken, 1 cup of the cheese, the sour cream and ½ cup of the soup mixture.

2. To soften tortillas, place 2 to 4 tortillas between moist microwavable paper towels or microwavable plastic wrap. Microwave on High 15 to 20 seconds until softened. Spoon about ⅓ cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down in baking dish.

3. Top enchiladas with remaining soup mixture, completely covering tops of enchiladas to help prevent drying and cracking. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray (without flour); cover baking dish with foil, sprayed side down.

4. Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until hot. Top each serving with lettuce, tomatoes, onions and sour cream.

1 Serving: Calories 320; Total Fat 18g (Saturated Fat 9g; Trans Fat 0g); Cholesterol 80mg; Sodium 560mg; Total Carbohydrate 15g (Dietary Fiber 1g); Protein 23g Exchanges: 1 Starch, 1½ Very Lean Meat, ½ Lean Meat, 1 High-Fat Meat, 1½ Fat Carbohydrate Choices: 1