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    Spicy Chicken Enchiladas

    Source of Recipe

    The Complete Diabetes Prevention Plan

    Recipe Introduction

    4 Servings; 9 Points per serving

    List of Ingredients

    1-1/2 cups shredded skinless roasted chicken
    4-oz can chopped green chilies
    1/4 cup nonfat or light sour cream
    3/4 tsp ground cumin

    8 thin corn tortillas (6-inch rounds)
    1 3/4 cups canned enchilada sauce, heated
    1 cup shredded reduced-fat Monterey Jack
    or Mexican-blend cheese

    1/2 cup nonfat or light sour cream
    1/4 cup finely chopped scallions or fresh cilantro


    Preheat oven to 450 degrees F.

    Combine all of the filling ingredients in
    a bowl and toss to mix well. Set aside.

    Coat a large nonstick skillet with cooking spray and
    preheat over medium heat. Place a tortilla in the pan
    and heat for 10 to 15 seconds on each side, until the
    tortilla is pliable enough to roll up.

    Lay the tortilla on a flat surface and spread 1/4 cup of
    the filling along one end. Roll the tortilla up to enclose
    the filling. Coat a 9x13-inch pan with nonstick cooking
    spray and lay the enchilada in the pan, seam side down.
    Repeat with the remaining tortillas, leaving a 1/4-inch space
    between the enchiladas to prevent them from sticking together.

    Pour the sauce over the enchiladas, covering them
    completely. Bake uncovered for 8 minutes. Sprinkle the
    cheese over the top and bake for about 3 minutes more,
    or until the cheese is melted.

    Serve hot, topping each serving with some of
    the sour cream and scallions or cilantro.

    Nutritional Information Per Serving (1/4 of recipe):
    Calories: 356, Carbohydrate: 33 g, Cholesterol: 60 g, Fat: 9 g,
    Fiber: 2.4 g, Protein: 30 g, Sodium: 681 mg, Calcium: 379 mg

    Diabetic Exchanges: 3 Lean Meat, 2 Starch, 1/2 Vegetable




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