Low fat chicken enchiladas

• 7-8 chicken tenders
• 2 cups salsa
• 1/3 cup of low fat or fat free cream cheese, softened
• 3/4 cup of low fat or 2 % shredded mozzarella cheese
• 2 tbsp of fat free sour cream
• 2 green onions, chopped
• 1 medium onion, sliced in thin rings
• 1/3 cup of canned green chilies
• 2 tbsp liquid smoke
• 1 tbsp of olive oil or canola oil
• 1 pkg of low fat wheat tortillas
• 3/4-1 cup of shredded 2% sharp cheddar cheese
• cumin, salt, lemon pepper (about 1 tbsp of the cumin, 1/4 tsp of salt/lemon pepper)

Preheat your oven to 375.
In a medium skillet on medium heat, saute the chicken and onions in the oil, sprinkle about 1/2 tsp of cumin, salt, lemon pepper, and liquid smoke over the chicken and onions and cook until done, about 5-6 minutes. With a fork, shred the chicken and set aside in a bowl with the onion. In a medium size bowl, mix the cream cheese, sour cream, mozzarella, green onions, green chilies, and the remaining cumin and salt to taste. Mix well. Add the chicken/onion mixture. Mix well. In a 13x9 baking dish, spread 1 cup of the salsa on the bottom of the dish. Take your wheat tortillas and add about 1/2 a cup of the chicken mixture in the center and roll up and place seam side down in the dish. Spread the remaining salsa on the top of the tortillas and top with the shredded cheese. Bake at 375 for about 20 minutes. Enjoy!