Chicken Enchiladas
Source of Recipe
wb
Recipe Introduction
servings 6
points 6
List of Ingredients
1 Tbsp reduced-calorie margarine
2 Tbsp minced onion
2 whole tomatoes, chopped
2 skinned, cooked chicken breast halves, shredded
salt, pepper, and garlic powder, to taste
12 corn tortillas
5 oz green chili peppers, drained and chopped
nonstick cooking spray
8 oz reduced fat Monterey jack cheese
4 tsp chicken bouillon granules
8 oz evaporated skimmed milk Recipe
Melt margarine in saucepan; brown onion. Add tomatoes; simmer for 5 minutes. Add chicken and salt, pepper, & garlic powder. Simmer for 20 minutes. Set aside. Preheat oven to 350 degrees.
Place 6 tortillas between two wet sheets of paper towels, and microwave on high for 45 seconds. Remove from microwave oven. Repeat with the remaining 6 tortillas.
Put spoonful of chicken mixture onto each tortilla; sprinkle with 1 teaspoon of chilies. Roll up gently (because they can break easily) and lay them seam side down, one at a time, in a 9 x 13" baking pan coated with nonstick cooking spra. Top with shredded cheese; sprinkle remaining chilies on top.
Dissolve bouillon granules in evaporated skim milk; pour over enchiladas. Bake in preheated oven for 25 minutes.
Nutrition
318.5 Calories; 7.4 g. Fat; 3.4 g. Fiber
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