This makes 60 enchiladas, and most people eat 2-3. So, I'd say you can easily feed an army of 20-30 here!
2 boneless skinless chicken breasts
1 Tbsp lemon juice
1 can (16 oz) fat-free Refried Beans
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (15 oz) diced tomatoes with green chilies
1/2 C fat-free sour cream
2 cans (16 oz ea) enchilada sauce
60 small corn or flour tortillas*
4 C shredded cheese, divided (I prefer Colby Jack)
Preheat oven to 350. In skillet or grill pan, cook chicken in lemon juice and seasonings. Remove from pan and shred. (I love to shred mine in the food processor or blender.) Place shredded chicken in mixing bowl. Add beans, soup, tomatoes, and sour cream; mix well. In bottom of large baking pans spread thin layer of enchilada sauce; set pans aside. Heat 20 tortillas 10 at a time in microwave about 1 minute. Scoop 1 tbsp cream mixture onto each tortilla shell and roll up. Place seam-side down on baking sheet. Repeat until all tortillas are filled and on the baking sheet. Spread remaining sauce evenly over enchiladas and top with cheese. Bake 15 minutes, or until cheese is melted.
*I use corn tortillas as they are 2 WW points per enchilada, vs. 5 WW points for flour.