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Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Shredded chicken

  2. 2 cups 292g / 10oz Kraft fat free shredded cheddar cheese

  3. 2 cups 474ml Fat free sour cream

  4. 20 98% fat free tortillas Cayenne pepper to taste **Sauce ** Salt

  5. 29 Diced tomatoes (reserve liquid)

  6. 2 cups 125g / 4.4oz Onions diced

  7. 2 Garlic diced

  8. 8 oz 227g Green chilies

  9. 1 tablespoon 15ml Vegetable oil

  10. 1 1/4 teaspoons 6 1/3ml Oregano

Instructions Jump to Ingredients ↑

  1. 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 [mnmpoms@ponyexpress.net]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

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