Recipe - Chicken Enchiladas (Lowfat)

10 ounce Cooked chicken shredded
2 Cups
Scallions finely chopped
2 One half cup Enchilada sauce see
Recipe
6 Inch prepared corn
Tortillas;
1 One half ounce Partskim mozzarella cheese
Grated

Preheat oven to 400F, unless you have a microwave. In a bowl, combine the
chicken, half the scallions, and One half 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 9x11inch pan. Fill each tortilla with about One fourth 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 Each serving: 151 cals, 15gm protein,
3.4gm total fat, 16gm carbo, 3.3mg chol, 3.3gm fiber, 65mg sodium, 95mg
calcium Exchanges: 1 One half meat, 2/3 starch, One half vegetable

Recipe By :

From: Terri Woltmon
Date: 041594 (20:09) Number: 208 From Ned's Opus Date:
041594 (20:09) Num (4) Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip