Chicken Enchiladas Recipe

Ingredients:

10 Ounces Cooked Chicken -- shredded

2 cups Scallions -- finely chopped

2 1/2 Cups Enchilada sauce -- see recipe

6 Inch prepared corn -- tortillas

1 1/2 Ounces Part-skim mozzarella cheese -- grated


Preheat oven to 400º F, unless you have a microwave. In a bowl, combine the
chicken, half
the scallions, and 1/2 cup of the enchilada sauce. Soften the corn tortillas, two
at a time, by
steaming them for 10 seconds, or cook in a microwave for 10 second on high.
Spoon 1 cup
of the enchilada sauce on the bottom of a 9x11-inch pan. Fill each tortilla with
about 1/4 cup
of the chicken mixture. Roll each tortilla and place seam side down on the
sauce in the pan.
Top with the remaining cup of enchilada sauce, sprinkle with the cheese and
the remaining
scallions. Bake for 10 minutes or microwave on high for 5 minutes.

YIELD: Serves 8

151 cals, 15gm protein, 3.4gm total fat, 16gm carbo, 3.3mg chol, 3.3gm fiber,
65mg sodium,
95mg calcium Exchanges: 1 1/2 meat, 2/3 starch, 1/2 vegetable

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