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Lowfat Chicken Enchiladas




Source of Recipe


Marla


List of Ingredients




Makes 6 servings

1 cup bottled mild green sauce or salsa
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tbsp. lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
3/4 cup shredded reduced-fat mozzarella cheese (3 oz.)
6 fat-free tortillas (6-8-inches in diameter)
1 med. lime, cut into wedges



Recipe



Heat oven to 350*. Spray rectangular baking dish, 11x7x1 1/2", with cooking
spray. Place green sauce, cilantro, parsley, lime juice and garlic in
blender or food processor. Cover and blend on high speed about 30 seconds or
until smooth. Reserve half of mixture.

Mix remaining sauce mixture, the chicken and 1/4 cup of the cheese. Spoon
about 1/4 cup of the chicken mixture onto each tortilla. Roll tortilla
around filling; place seam side down in baking dish.

Pour reserved saauce mixture over enchiladas. Sprinkle with remaining 1/2
cup cheese. Bake uncovered, 20-25 min. or until hot. Serve with lime wedges.

Per serving: cal 235, fat 6g, sat fat 3g, chol 50mg, sod 570mg, carb 27g,
fib 2g, prot 20g
Exchanges: 1 starch, 2 lean meat, 2 veg
Points: 5