Chicken Enchiladas -- Lowfat Recipe


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Chicken Enchiladas -- Lowfat Recipe : Recipes 4U

 

Chicken Enchiladas -- Lowfat Recipe

Recipe Ingredients

10 oz cooked chicken -- shredded
2 cups
1 scallions -- finely chopped
2 1/2 cup enchilada sauce -- see
1 recipe
6 inch prepared corn --
1 tortillas
1 1/2 oz part-skim mozzarella cheese
1 grated

Recipe Preparation

Preheat oven to 400F, unless you have a microwave. In a bowl, combine
the chicken, half the scallions, and 1/2 cup of the enchilada sauce.
Soften the corn tortillas, two at a time, by steaming them for 10
seconds, or cook in a microwave for 10 second on high. Spoon 1 cup of
the enchilada sauce on the bottom of a 9x11-inch pan. Fill each
tortilla with about 1/4 cup of the chicken mixture. Roll each
tortilla and place seam side down on the sauce in the pan. Top with
the remaining cup of enchilada sauce, sprinkle with the cheese and
the remaining scallions. Bake for 10 minutes or microwave on high for
5 minutes. YIELD: Serves 8 Each serving: 151 cals, 15gm protein,
3.4gm total fat, 16gm carbo, 3.3mg chol, 3.3gm fiber, 65mg sodium,
95mg calcium Exchanges: 1 1/2 meat, 2/3 starch, 1/2 vegetable

Recipe By :

From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking

 

 

Servings: 8

 

 

 

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This Chicken Enchiladas -- Lowfat Recipe is one of our Diet Recipes, which have been assembled from submissions from our readers and open source collections. Of course, with over 50,000 recipes in our cookbook it would be a seriously difficult task to prepare and eat every recipe on our website, so take care and use common sense. If you spot any thing that looks wrong, let us know.


 

Chicken Enchiladas -- Lowfat Recipe

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