Ingredients
Makes 8 servings
4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise into two pieces
2 cans (15 oz.) mild or medium green chile enchilada sauce (If you need gluten-free, look for Hatch Gluten Free or La Victoria brand. I found Green Chile Enchilada Sauce at Amazon.com , but on the day I checked they didn't have the gluten-free variety yet.)
Whole Green Chilies, 27-Ounce Can
(I found Hatch Whole Green Chilies, 27-Ounce can at Amazon.com, but they are more expensive that way.)
4 oz. reduced-fat cream cheese, room temperature
1/2 cup low-fat sour cream
2 cups grated low-fat mozzarella
Preparation
