Low Fat Chicken Enchiladas (7 PTS)

Recipe Ingredients

		**Filling**
3 cups	187g / 6.6oz	Shredded chicken
2 cups	292g / 10oz	Kraft fat free shredded cheddar cheese
2 cups	474ml	Fat free sour cream
20		98% fat free tortillas
		Cayenne pepper to taste
		**Sauce **
		Salt
29		Diced tomatoes (reserve liquid)
2 cups	125g / 4.4oz	Onions diced
2		Garlic diced
8 oz	227g	Green chilies
1 tablespoon	15ml	Vegetable oil
1 1/4 teaspoons	6.3ml	Oregano

Recipe Instructions

Saute garlic and green chilies in large saucepan until garlic is soft. Add

tomatoes and onions and half the reserve tomato liquid, simmer for 20

minutes. Shred chicken in a bowl; add cheese and sour cream and cayenne

pepper mix well. In a small saucepan that has been coated with heat the

tortillas cooking spray when soft put two large spoonfuls of chicken

mixture in tortilla and roll up placing seam side down in a 9 by 12 Pyrex

or other pan. Ten large flour enchiladas will fit comfortably top with

salsa . Bake in a 350 degree F. oven for thirty minutes. and voila very,

very low fat enchiladas.

MC Formatted & WW Pointed by Mary [[email protected]]10/22/00

Per Serving: 316.34 Cal (32.10% from Fat, 29.80% from Protein, 38.00% from

Carb); 23.62 g Protein; 11.31 g Tot Fat; 4.88 g Sat Fat; 3.80 g Mono Fat;

1.79 g Poly Fat; 30.08 g Carb; 2.93 g Fiber; 151.69 mg Calcium; 2.66 mg

Iron; 480.17 mg Sodium; 722.59 IU Vit A; 19.86 mg Vit C; 56.28 mg

Cholesterol

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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