1 pkg. fat-free tortillas
1 tbsp. butter
1/2 c. chopped onion
garlic salt to taste
1 (4 oz.) can diced chilies, drained
1/2 c. nonfat sour cream
1 (10 3/4 oz.) can fat-free condensed cream of chicken soup
1 1/2 c. cubed chicken breasts
1 c. (4 oz.) reduced fat shredded Cheddar cheese
1/4 c. skim milk

Remove tortillas from refrigerator; set aside. Heat oven to 350°F. In nonstick skillet, melt butter. Cook onion and garlic until tender. Stir in green chilies, sour cream and soup; mix well. Reserve 3/4 cup sauce; set aside. Stir in chicken and 1/2 cup cheese to remaining sauce in skillet. Warm tortillas according to package directions. Fill tortillas with chicken mixture; roll up. Place seam side down in ungreased 12 x 8-inch baking dish. In small bowl, combine reserved sauce and milk; spoon over rolled tortillas. Top with remaining 1/2 cup cheese.

Bake for 30 to 35 minutes, until bubbly.

Makes 8 to 10 enchiladas.