Ingredients

• 1 pound boneless skinless chicken breasts
• 1 (10 ounce) can mild red enchilada sauce
• 12 corn tortillas
• 1 (16 ounce) container fat free sour cream
• 1 (8 ounce) package reduced fat Mexican blend cheese, shredded

Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet coated with cooking spray, melt butter cook chicken breasts on medium-high for 6 minutes each side or until done. Chop or shred and put in a small mixing bowl. Add enchilada sauce and stir.
3. Lay out all 12 corn tortillas and divide up chicken mixture among them.
4. Spray a 13x9 rectangular baking dish with cooking spray. Roll up each tortilla and place 8 filled tortillas across the dish and then add 2 filled tortillas on the bottom left and 2 filled tortillas on the bottom right (tortillas will likely crack and break).
5. Pour container of sour cream in a microwave safe bowl and heat 2-3 minutes. Make sure to stop and stir each minute. When fully heated, pour sour cream over the enchiladas and spread evenly.
6. Add all the cheese and sprinkle evenly over the enchiladas.
7. Bake for 15-20 minutes or until cheese is melted.

https://www.mommysroadtohealth.com/chicken-enchiladas/