Ingredients:

1 pound boneless skinless chicken breast, poached
2 cans (10.4 oz. size) cream of mushroom soup
1 onion, chopped
1 green chili, diced
1 can (12 oz. size) evaporated skim milk
8 ounces low fat cheddar cheese
1 package corn tortilla
1 cup low fat Monterey jack cheese

Directions:

Preheat oven to 350 degrees F. 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 (20-30 minutes).