[Ian]

Speedy Chicken and Cheese Enchiladas

Ingredients:


1 cup chopped white onion
1 cup chopped bell pepper
1 (10-ounce) can enchilada sauce
2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro


Cooking Instruction:

1. Preheat broiler
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
3. Combine chicken, 3/4 cup cheese, and cumin, tossing well.
4. Wrap tortillas is paper towels; microwave at HIGH 30 seconds or until warm. spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7 inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle 1/4 cup cheese evenly over enchiladas, and broil 1 minute or until cheese melts. Serve with sour cream and cilantro. Yield: 4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro).


Calories: 364
Fat: 10.9 g (4.9 g saturated fat)
Protein: 29.7 g
Carbohydrates: 37.2 g
Fiber: 4.1 g
Cholesterol: 70 mg
Iron: 1.7 mg
Sodium: 701 mg
Calcium: 339 mg



Source: Cooking Light: Annual Recipes 2006. Ed. Heather Averett. 1st printing. Birmingham: Oxmoor House, 2005