Ingredients
1 lb boneless, skinless chicken breasts
16 white corn tortillas
8 oz Monterey Jack Cheese, shredded, divided
1 C Light Sour Cream
1 can 98% FF Cream of Mushroom soup
10 oz water
Heat skillet coated with Pam over medium heat. Cut chicken into bite-sized pieces, cook until done..
Mix half the cheese, water, soup, sour cream, and chicken in a bowl.. Heat a tortilla over medium heat until warmed then put into casserole dish..
fill with 1/4 cup chicken mixture.. Repeat until each tortilla is filled.
Top with remaining cheese, bake uncovered at 350* for 30 minutes or until cheese is melted and bubbly.
