Chicken, Chili and Cheese Enchiladas

INGREDIENTS:

1 lb Boneless; skinless chicken
-breast halves, lightly
-pounded
Salt
Freshly ground pepper
2 tb Olive oil; divided
1/2 ts Finely minced garlic
1 pk (10 or 12 oz.) fresh
-mushrooms; sliced (about 3
-cups)
2 1/2 c Broccoli florets; (8 oz.)
1/4 c Chicken broth
1 tb Soy sauce
2 ts Grated fresh ginger
4 Flour; (8-inch) tortillas

Total prep time: 28 minutes Degree of difficulty: Easy Low-fat

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat; add chicken and cook 4 to 5 minutes per side, until cooked through. Transfer to cutting board; cover and keep warm.

2. Heat remaining 1 tablespoon of oil in skillet. Add garlic and cook 30 seconds. Stir in mushrooms. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 1 minute. Add broccoli, chicken broth, soy sauce and ginger; cook 4 to 5 minutes until broccoli is tender and liquid has evaporated.

3. Cut chicken into thin strips. Divide and arrange chicken and mushroom-and-broccoli mixture on one half of each tortilla; roll up. Makes 4 servings.

PER SERVING Calories 340 Total Fat 11.5 g Saturated Fat 1.5 g Cholesterol 66 mg Sodium 1,008 mg Carbohydrates 26 g Protein 33 g