LowFat Cheese/Chicken Enchiladas

I was impressed with this recipe tasting so good and being low fat. I think you can add other vegetables and seasonings if you like it hotter and more favorable. My additions are in parenthesis. 

Ingredients

• 2 1/2 cups chopped cooked chicken breast
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 2/3 cups plain low-fat yogurt( nonfat sour cream)
• 1/3 cup butter, melted (leave it out)
• 1/4 cup chopped onion( & red bell pepper, also corn or beans)
• 1 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• (Try cumin, fresh cilantro, hot peppers)
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
• 1 (4.5-ounce) can chopped green chiles, drained
• 8 (8-inch) flour tortillas( I like the corn, look for low fat)
• 1 tablespoon canola oil( I sprayed the tortillas with cooking spray)
• Cooking spray
• 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
• 1/4 cup chopped green onions

Preparation

1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Makes about 8 servings.

Nutritional Information

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• Amount per serving
• Calories: 454
• Fat: 20.3g
• Saturated fat: 10.4g
• Monounsaturated fat: 6.7g
• Polyunsaturated fat: 1.5g
• Protein: 30.8g
• Carbohydrate: 36.6g
• Fiber: 2.2g
• Cholesterol: 73mg
• Iron: 2.3mg
• Sodium: 757mg
• Calcium: 347mg

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Cooking Light MAY 2009