Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
WW pts: 4 each, but will vary depending on the cheese you used and the toppings you add.

Ingredients:
8 oz. light sour cream
1 cup salsa
3 tsp. chili powder
2 tsp cumin
2 tsp paprika
1 can 98% fat free cream of chicken soup
2 cups chicken, shredded
2 cups cheese (I used the WW cheese)
10 whole wheat tortillas (you can use flour just be sure to adjust the points value if needed)

Directions:
Preheat over to 350.
Combine  sour cream, salsa, chili powder, cumin, paprika and soup in a medium bowl.
Mix approximately 1 cup of the mixture with chicken and 1 cup of cheese.
Fill each tortilla with about 1/4 cup of the mixture, roll tortilla and place seam side down in a 9X13: baking dish.
Pour remaining sauce over tortillas.
Sprinkle with remaining cheese.
Bake 30-40 minutes or until edges are starting to brown and cheese is bubbly.

while(vfand_designs/BlogDesigns/LifeGreenHouse/JenniferSignature2.png” />