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Southwest Chicken Enchiladas


Thursday, January 01, 2004
10 servings, 1 enchilada per serving
Vegetable oil cooking spray
1 box (9 ounces) southwest chicken breast strips, diced
1 can (4 ounces) chopped green chilies, drained
1 can (10 ounces) green enchilada sauce
1/2 teaspoon ground cumin
2 cloves garlic, minced
1 jalapeño pepper, seeded and diced
2 cups shredded low-fat cheddar cheese (1.5g fat per ounce), divided use
10 flour tortillas, 6-inch (2g fat each)
2 cups fat-free sour cream
1/4 cup chicken broth
Preheat oven to 350° F. Spray a 9- x 13-inch baking dish with vegetable oil cooking spray. In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeño. Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla, roll up and place seam side down in baking dish. In a medium bowl, combine sour cream and chicken broth. Pour over enchiladas and top with remaining cheese. Bake uncovered 15-20 minutes.
Nutrition Facts:
233 calories, 30g carbohydrate, 17g protein, 5.1g fat, 1.7g saturated fat, 19mg cholesterol, 1.9g dietary fiber, 732mg sodium
Original recipe by James Aydelott, adapted by Grace Bandeh, RD, LD
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