Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Lighter Chicken Enchiladas

1 lb. boneless skinless chicken breast, poached
2 (14 oz.) cans cream of mushroom soup
1 onion, chopped
1 green chili, diced
1 (12 oz.) can evaporated skim milk
8 oz. lowfat cheddar cheese
1 pkg. corn tortilla
1 cup lowfat Monterey Jack cheese

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Preheat oven to 350ºF. Shred poached chicken and set aside. Heat rest of ingredients (except cheese and tortillas) in saucepan and set aside. Spray 9 x 13” pan with cooking spray. Heat corn tortilla. Place chicken and sauce down middle. Roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese. Bake until bubbling and lightly brown. Makes 8 servings.

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