Chicken Enchiladas

Meat from 1 chicken or 1-1/2 lbs chicken breasts, cooked
16 oz sour cream
4 oz can diced green chiles
1 lb grated cheese
2 cans cream of mushroom soup
chopped green onions
1 can mild green enchilada sauce
12 soft flour tortillas
sweet rice (recipe follows)

Put meat, sour cream, chiles, one can soup, and onions in mixer.  Mix until chicken is shredded and everything is mixed.  If you don't want to use your mixer, you can shred chicken yourself and mix in a bowl, I just like to take the easy way.

On tortilla, layer sweet rice, chicken mixture and cheese.  Roll tortilla and place seam side down in greased 9x13 pan.  After pan is filled, pour enchilada sauce over all, cover with second can of soup, and top with cheese.  Bake at 350 for 50 minutes, or until hot and bubbly.

Sweet Rice

One can chicken broth
1/2 can sweetened condensed milk
2 cups instant rice

Bring all to a boil, cook over low until liquid is absorbed.

Everyone loves this, even picky pants dd will eat it!

6/17/20014
To make this more diet friendly, sub fat free sour cream, fat free cheese and healthy request cream of mushroom soup.  I also use La Tortilla Factory Low Carb Whole Wheat tortillas. 

Nutrition info for one enchilada without rice
253 cal
6.6 g fat
31.7 g carb
12.8 g fiber
29 g protein

I would count this as your dinner entrée for NS

Weight Watchers Points = 7

The sweetened condensed milk makes the rice add about 200 calories, so I would just skip that, but it depends on your allowance for the day I suppose.  I haven't looked for low fat sweetened condensed milk to even see if it existed.  This is super good even without the rice though