Swiss Enchiladas

Cooking spray
1 1/2 cups chopped onion
2 cups chopped cooked chicken breast
2 garlic cloves, minced
2 (4.5-oz) cans diced green chiles, undrained
1 (14.5-oz) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 T flour
1/4 t salt
6 (8-inch) flour tortillas
2 cups (8-oz) shredded Swiss cheese, divided (Mozzarella also worked fine)

Preheat oven to 350 degrees.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion, cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat and simmer about 7 minutes or until liquid evaporates.

Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.

Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 T cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13x9 pan coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup of cheese.

Bake at 350 degrees for 25 minutes or until cheese is bubbly. Broil 3 minutes or until cheese begins to brown.

(Original recipe from Cooking Light, May 2006)