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    Chicken Enchiladas


    Source of Recipe


    South Dakota Diabetes Control Program Cookbook

    Recipe Introduction


    A Hispanic girl I work with wondered "who began adding yellow cheese to Mexican food? Our cheese is white!" It's fun to experiment with the different Mexican cheeses offered in the cheese-section of the grocery store!

    Recipe Link: http://www.sddiabetes.net

    List of Ingredients




    1/2 cup chopped onion
    1 tsp. cooking oil
    4 ounces reduced-fat cream cheese; softened
    1 Tbsp. water
    1 tsp. ground cumin
    1/8 tsp. black pepper
    1/8 tsp. salt
    4 cups chopped, cooked, skinless, chicken breast
    12 8" tortillas
    1 10 3/4 ounce can reduced fat, reduced sodium condensed cream of chicken soup
    8 ounces low-fat sour cream
    1 cup skim milk
    1 4-ounce can chopped green chilies
    1/2 cup shredded cheddar cheese

    Recipe



    In s small skillet, saute onion in oil. In a mixing bowl, stir together cream cheese, water, cumin, black pepper and salt. Stir in cooked onion and chicken into cream cheese mixture. Wrap tortillas in foil and heat in a 350 degree oven for 10 minutes or until softened. Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll up the tortillas and place seam side down on a baking dish that has been sprayed with non-stick cooking spray.

    To make sauce, comine soup, sour cream, milk and green chilies; pour over enchiladas. Bake the enchiladas covered in 350 degree oven for 40 minutes or until heated through. Sprinkle the enchilidas with cheese. Bake uncovered for 5 minutes or until cheese is melted. Makes 12 enchilidas.

    Calories: 288
    Carbohydrates: 25 grams
    Protein: 21 grams
    Fat: 11 grams
    Saturated fat: 5 grams
    Cholesterol: 58 mg.
    Fiber: 1 gram
    Sodium: 414 mg.
    Potassium: 305 mg.
    Calcium: 153 mg.
    Exchanges: 1 1/2 starch, 2 medium-fat meat

 

 

 

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