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Spicy Cream Cheese Chicken Enchiladas


Thursday, January 01, 2004
10 servings, 1 enchilada each
Vegetable oil cooking spray
1 pkg. (8 oz.) fat-free cream cheese
1/2 C. fat-free sour cream
1/2 packet taco seasoning
1 tsp. ground cumin
1 can (16 oz.) black beans, drained and rinsed
1 can (4-5 oz.) chopped green chilies
2 C. diced, cooked chicken breast
2 C. frozen fat-free hash browns with onions and green peppers
1 can (14 oz.) red enchilada sauce
1 can (10 oz.) green enchilada sauce
10 (6-inch) flour tortillas (1g fat each)
Preheat oven to 350 degrees F. In a large mixing bowl, soften cream cheese with an electric mixer. Blend in sour cream and taco seasoning. Stir in beans, chilies, chicken, hash browns and cumin. Set aside. In a separate large mixing bowl, combine red and green enchilada sauce. Spray a 9x13-inch baking dish with vegetable oil cooking spray. Dip tortillas, one at a time, into sauce, coating both sides. Place a scant 1/2 cup filling in each tortilla and roll up. Place in baking dish. Pour remaining sauce over enchiladas. Cover and bake for 35-40 minutes or until heated throughout.
Nutrition Facts:
226 calories, 35g carbohydrate, 14g protein, 4g fat, 20mg cholesterol
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