1 1/4 cup H.C. Shredded Cheddar cheese, divided (5 oz. )
1 cup Cooked chicken breast, shredded
1 cup Frozen chopped broccoli, thawed/drained
10 oz Enchilada sauce, divided
1/2 cup Non-fat sour cream, divided
4 oz Chopped green chiles, drained
1 tsp Chili powder, (up to 2)
1 tbsp Minced cilantro, (optional)
8 Corn, (6 inch) tortillas
1 cup Shredded lettuce
1/2 cup Diced tomatoes
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Mix together 1 cup cheese, chicken, broccoli, 1/4 cup enchilada sauce, 1/4 cup sour cream, chiles, chili powder and cilantro. Place tortillas on Microwave-save plate; cover with plastic wrap. Microwave on High 1 minute. Place 1/4 cup cheese mixture down center of each tortilla; roll up. Place seam side down, in 10x6" baking dish. Cover with remaining enchilada sauce.
Cover with plastic wrap, venting corner. Microwave on High 7-8 minutes or until hot. Remove from oven; sprinkle with remaining cheese. Cover and let stnad 2 minutes. Serve with lettuce, tomatoes and remaining sour cream. Serves 8.
Per serving: 137 calories, 2 grams fat, 11 mg. cholesterol, 558 mg. sodium MC formatting by bobbi744@acd.net ICQ #12099523
NOTES : This recipe is for the Low fat Healthy Choice cheese that was introduced in the Spring of 1998, so the calories and fat amounts are listed are using that kind of cheese. Recipe by: Healthy Choices Cheese Pkg. Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Jun 04, 1998
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