Chicken Enchiladas -- Lowfat Recipe
10 oz cooked chicken -- shredded
1 scallions -- finely chopped
2 1/2 cup enchilada sauce -- see
6 inch prepared corn --
1 1/2 oz part-skim mozzarella cheese
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
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Advice on losing weight
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Chicken Enchiladas -- Lowfat Recipe Category
You can now stop spending your hard earned cash on over priced recipe cook books or expensive meals in swanky dining establishments, all you have to do is find & print out the recipe that take your fancy and before you know it, you will be cooking a good meal to delight your family in the convenience of your own home