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Chicken Enchiladas




Source of Recipe


*


List of Ingredients




3/4 cup onion, chopped
3/4 cup Old El Paso or Picante Sauce
1/2 teaspoon chili powder
3/4 cup Old El Paso Enchilada sauce
2 1/2-oz Fat-free cream cheese
1/2 teaspoon ground cumin
4-oz Kraft Velveeta light pasteurized cheese
3 Large whole wheat tortillas
12-oz chciken breast, boneless, skinless
1 1/2-oz 2% milk singles American cheese

Rub for chicken

1/2 garlic clove, minced
1/2 teaspoon lemon zest
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon paprika

Recipe



Preheat oven to 350*F. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, and sauté until tender. Add chicken, and cook through. Add picante sauce, followed by: velveeta, cream cheese, chilli powder and cumin. Cook until cheese melts. Spoon about 1/3 of chicken mixture down center of each tortilla, and roll up toght. Cover the bottom of a 13 × 9-inch baking dish and place enchiladas in seam-side down; drizzle with enchilada sauce, place 1 slice of cheese on each, and pour remaining sauce atop. Cover and bake at 350*F for 15 minutes or until cheese melts. Serve enchiladas immediately.

8 servings
3 points per serving