Weight Watchers Recipes - Chicken Enchilada Casserole

4 chicken breasts, poached and diced

1 can (4 ounces) chopped green chilies

1 medium onion, chopped

2 cloves garlic, chopped

1/4 cup chopped Italian or curly-leaf parsley

1 jar (2 ounces) chopped pimento

2 cups shredded fat free Jack or Cheddar cheese

8 flour tortillas

1 can (10.75 ounces) lower fat cream of chicken soup mixed

1/2 cup skim milk

Preheat oven to 350 º. In a large bowl, combine the chicken with the chilies,
onion, garlic,
parsley, pimento and 1 1/2 cups of the cheese. Divide the chicken mixture
among the 8
tortillas. Roll tortillas and place seam-side down in a 9- by 13-inch pan. Spread
soup mixture
over roll-ups and top with the remaining cheese. Bake 30 minutes.

Makes 8 servings.