Spicy Chicken Enchiladas
Source of Recipe
The Complete Diabetes Prevention Plan
Recipe Introduction
4 Servings; 9 Points per serving
List of Ingredients
Filling:
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
Toppings:
1/2 cup nonfat or light sour cream
1/4 cup finely chopped scallions or fresh cilantro
Recipe
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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