Vegetable oil cooking spray 1 box (9 ounces) southwest chicken breast strips, diced 1 can (4 ounces) chopped green chilies, drained 1 can (10 ounces) green enchilada sauce 1/2 teaspoon ground cumin 2 cloves garlic, minced 1 jalapeño pepper, seeded and diced 2 cups shredded low-fat cheddar cheese (1.5g fat per ounce), divided use 10 flour tortillas, 6-inch (2g fat each) 2 cups fat-free sour cream 1/4 cup chicken broth
Preheat oven to 350° F. Spray a 9- x 13-inch baking dish with vegetable oil cooking spray. In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeño. Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla, roll up and place seam side down in baking dish. In a medium bowl, combine sour cream and chicken broth. Pour over enchiladas and top with remaining cheese. Bake uncovered 15-20 minutes.