Serves: 8
Total Calories: 364

10 fajita-size flour tortillas
1 (8-ounce) package reduced fat cream cheese, softened
3 cups cooked, shredded chicken breasts meat
1 (10 3/4-ounce) can Healthy Request cream of chicken soup
3 (7-ounce) cans salsa verde
2 cups reduced-fat shredded Mexican cheese, Monterrey jack or cheddar cheese
2 green onions, washed and chopped
reduced-fat sour cream, for garnish
diced fresh tomato, for garnish

Heat oven to 350°F. Spray a large baking dish with nonstick cooking spray. Spread each tortilla with some of the softened cream cheese. Combine the shredded chicken, cream of chicken soup and one container of the salsa verde in a bowl. Place half of the tortillas spread with cream cheese in the bottom of the baking dish, top with half of the chicken mixture and half of the cheese. Top with the remaining tortillas and chicken mixture. Pour remaining two containers of salsa verde over the top, sprinkle with the remaining cheese and sprinkle with the green onions. Cover with foil and bake for 25 to 30 minutes, until heated through. Cut into squares and serve, garnished with a dollop of reduced-fat sour cream and some diced fresh tomato.

Nutritional Facts:

Serves: 8
Total Calories: 364
Calories from Fat: 147

More Recipes from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook:
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Basic Pizza Dough
Beef Carnitas
Chicken Enchilada Casserole Verde
Chicken Marsala
Kung Pao Chicken
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Pico de Gallo
Pork Carnitas in a Dutch Oven
Quick French Onion Soup
Red and White Fish Tacos
Sausage Stuffed Manicotti*
Tandori Chicken
Tropical Fruit Salsa*
Turkey and Shrimp Won Tons
Won Ton Soup