Chicken Enchiladas - Clinton
INGREDIENTS:
10 oz Cooked chicken -- shredded
2 Cups
Scallions -- finely chopped
2 1/2 c Enchilada sauce -- see
Recipe
6 Inch prepared corn --
Tortillas;
1 1/2 oz Part-skim mozzarella cheese
Grated
10 oz Cooked chicken -- shredded
2 Cups
Scallions -- finely chopped
2 1/2 c Enchilada sauce -- see
Recipe
6 Inch prepared corn --
Tortillas;
1 1/2 oz Part-skim mozzarella cheese
Grated
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