|Chopped onion||1 Medium|
|Canned chopped green chiles||4 Ounce (1 Can)|
|Fat-free chicken broth||14 Ounce|
|Liquid butter buds/Fat-free chicken broth||3 Tablespoon|
|Minced garlic||1 Teaspoon (In A Jar)|
|Cooked cubed white chicken meat||2 Cup (32 tbs) (Without Skin)|
|Flour tortillas||12 Large|
|Fat free cheese||2 Cup (32 tbs) (Cheddar Or Mozzarella)|
|Canned stewed tomatoes||14 1⁄2 Ounce, drained (1 Can, Hunts)|
|Canned hot jalapeno relish||7 1⁄2 Ounce, drained (1 Can, Old El Paso)|
|Mock sour cream/Fat-free sour cream||2 Cup (32 tbs)|
|Mock sour cream|
|Canned non fat cottage cheese||16 Ounce, drained|
|Plain non-fat yogurt||2 Tablespoon|
|Lemon juice||2 Tablespoon|
For mock sour cream place all the above ingredients in a blender and blend until smooth.
Combine liquid Butter Buds or chicken broth, garlic, and onion in a sauce pan.
Cook until soft.
Add flour, cornstarch, 14 oz.chicken broth, and green chiles.
Stir with a wire whisk until bubbly and smooth.
Add flour mixed with water if a thicker sauce is desired.
Add seasonings and cooked chicken.
Remove from heat.
Combine stewed tomatoes, jalapeno relish, two cups of the Mock Sour Cream, and 1/2 of the grated cheese together in a bowl.
In a large bowl, combine both sauces together.
Make your enchiladas by spooning chicken sauce mixture onto each flour tortilla.
Next roll them up and place in a casserole dish that has been sprayed with a non-fat cooking spray, with the seam side down.
Pour the rest of the chicken sauce over the rolled up tortillas.
Sprinkle remaining cheese on top.
Heat in a 350°F oven about 15-20 minutes or until hot and bubbly.