Diana's Low~fat Chicken Enchiladas

Filling:  4 cups of water, one onion, quartered, 1 tsp each of ground oregano, sage and cumin, 1 lb boneless, skinless chicken breasts.  Cook in slow cooker til chicken is tender and just done.  Remove the chicken and let cool.  Shred the chicken with two forks and place in a large bowl.  Add 1 cup of low-fat shredded cheddar cheese.  Add chopped onion if desired.  Cover and set in fridge.

For the sauce:   Combine in a large saucepan 3 cans each of Campbell's  Healthy Request cream of chicken soup and 3 cans of Old El Paso green chile MILD enchilada sauce, 1 tsp of cumin and 1/2 tsp ground oregano and sage.
Stir and bring to just a boil.  Simmer for 5 minutes.  Keep warm.

Remaining Ingredients:  20 corn tortillas  

To prepare the dish:  Pre-heat oven to 350 degrees.  Spray a large skillet with cooking spray.  Heat the skillet on med-high heat.  Add 3 to 4 tortillas at a time.  Fry until soft, turning each tortilla once.   Remove to paper towels.  Do this with the remaining tortillas.   After you finish that, take one tortilla and fill it with the chicken filling in the middle length of the tortilla.  Fold over top and bottom edges of tortilla and place, seam side down, in a 9 x 13 pan that has been sprayed with cooking spray.  You may need two pans.  Pour sauce over the top of enchiladas, cover with foil and bake for 20 minutes.  Uncover and bake for 10 minutes more.  Cover the enchiladas with 1 cup of the low- fat cheddar  cheese and bake until cheese melts.  Let stand 5 minutes before serving.