As Low-Fat as Possible: Chicken Enchildadas

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Recently, one of my subscribers, Beth, asked me for a weeknight Chicken Enchilada recipe that is not too fattening. I actually took one of her favorite recipes and lightened it for her. It’s really easy to prepare and is very filling. I used a rotisserie chicken to simplify things. Serve with a side salad or guacamole, and that’s all you will need.

Chicken Enchiladas

Cook Time:

40 minutes

Prep Times:

15 minutes

Yield:

4 servings

Ingredients:

3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup low-fat sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) whole wheat or flour tortillas
Vegetable cooking spray
1 (8-ounce) container low-fat sour cream
1 (8-ounce) bottle green taco sauce or tomatillo salsa
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Preparation:

1. Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

2. Bake at 350° for 35 to 40 minutes or until golden brown.

3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

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