Light Swiss Enchiladas

Recipe Ingredients

12		Corn tortillas
1		Onion - chopped (medium)
1		Garlic - pressed/minced
1/2 lb	227g / 8oz	Lean ground chicken
1		-- tomato puree
1/4 cup	59ml	Canned whole green chiles
1/2 teaspoon	2.5ml	Salt
2 1/2 cups	592ml	Defatted - chicken stock
2 cups	474ml	Dry instant non-fat milk
1/2 lb	227g / 8oz	Low fat swiss cheese grated
1		Fresh cilantro garnish

Recipe Instructions

Servings: 4 Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt if stock is salted.

Preheat oven to 350F. Wrap tortillas tightly in foil and place in preheated oven for 15 minutes to soften. While tortillas are warming, cook onion an dgarlic, covered, over low heat until soft, adding a little water or stock if necessary to prevent scorching. Add chicken and cook over medium heat, stiffing frequently until chicken is cooked, about 5 minutes. Add tomato puree, chiles and salt and mix well. Simmer, uncovered for 10 minutes.

While chicken mixture is simmering, combine stock and dry milk powder in saucepan and mix thoroughly. Slowly heat to simmer, stirring frequently. Dip each tortilla in milk sauce. Divide chicken filling, spooning 1/4 cup mixture down the center of each tortilla.

Roll each tortilla around filling and place, seam side down, in glass baking dish that has been sprayed with non-stick vegetable coating. Pour milk sauce over top and bake in 350F oven for 20 minutes. Remove from oven and sprinkle grated cheese evenly over top. Return to oven for another 5 minutes until cheese is melted.

To serve, place each enchilada on a plate and garnish with fresh cilantro if desired. This recipe may also be made in individual au gratin dishes.

Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg Jeanne Jones 'Cook it Light' S.A. Express News, 19 SEP 90

Source:
Anita A. Matejka

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