Ingredients:

Filling
3 cups shredded chicken
2 cups fat free shredded cheddar cheese
2 cups fat free sour cream
20 whole wheat low fat tortillas
Cayenne pepper to taste

Sauce:
Salt
1 can (29 oz. size) diced tomatoes (reserve liquid)
2 cups onions diced
2 cloves garlic diced
8 ounces green chilies
1 tablespoon vegetable oil
1 1/4 teaspoon oregano

Directions:

Sauté garlic and green chilies in large saucepan until garlic is soft.Add tomatoes and onions and half the reserve tomato liquid,simmer for 20 minutes.Shred chicken in a bowl; add cheese and sour cream and cayenne pepper mix well.

In a small skillet that has been coated with cooking spray,heat the tortillas.When soft put two large spoonfuls of chicken mixture in tortilla and roll up placing seam side down in a 9 by 12 Pyrex or other pan.Ten large flour enchiladas will fit comfortably top with salsa. Bake in a 350 degree F. oven for thirty minutes.