Low Fat Chicken Enchiladas

4 C Chicken, diced or shredded
1 can diced green chilies
8 oz light cream cheese
1 T water

Mix the above ingredients to make filling. Roll into a tortilla.

1 C light sour cream
1 can cream of chicken soup
½ c skim milk
¼ c mild picante sauce

Mix together to make sauce. Pour over tortillas. Sprinkle with
mozzarella cheese. Bake at 350° for 25 minutes or until bubbly.
Makes 13 x 9.

Contributed by Michelle Peterson