Chicken Enchiladas, easy

Ingredients

8 8-inch flour tortillas
1 1/2 cups chopped cooked chicken or turkey
1 11-ounce can whole kernel corn with sweet peppers, drained
1/3 cup tub light cream cheese
1/4 cup fat-free or light dairy sour cream
1/4 cup sliced green onions
Nonstick cooking spray
3/4 c. shredded reduced-fat Monterey Jack cheese (3 ounces)
Chopped tomato (optional)
sauce:
- 2 1/2 cups cut-up fresh or canned tomatillos
1 4 1/2-ounce can diced green chile peppers, drained
1/4 cup chopped onion
1/4 c. fresh cilantro leaves
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/2-1 c. reduced-sodium chicken broth

Instructions

Stack tortillas; wrap tightly in foil. Heat in a 350 deg F oven for 10 minuies to soften.
For filling, combine chicken, corn, cream cheese, sour cream, and green onions.
Coat a 3-quart rectangular baking dish with nonstick cooking spray; ,set aside. Spoon about 1/3 cup filling onto each tortilla near an edge; roll up. Arrange filled tortillas, seam sides down, in prepared baking dish. Cover and refrigerate overnight.
Just before baking, in a blender container combine tomatillos, chile peppers, onion, cilantro, sugar, and cumin. Add 1 cup broth if using fresh tomatillos or 1/2 cup broth if using canned. Cover; blend until smooth. Transfer to a saucepan. Bring to boiling; reduce heat, Simmer, uncovered, for 10 minutes.
Spoon tomatillo mixture over enchiladas. Cover with foil, bake in a 350 deg oven for 45 minutes or until heated through. Remove foil. Sprinkle with cheese. Bake 5 minutes more until cheese is melted. If desired sprinkle with chopped tomato.