Recipe - Enchiladas Sante Fe

1 One fourth cup H.C. Shredded Cheddar
cheese; divided (5 oz. )
1 cup Cooked chicken breast;
shredded
1 cup Frozen chopped broccoli;
thawed/drained
10 ounce Enchilada sauce; divided
One half cup Nonfat sour cream; divided
4 ounce Chopped green chiles;
drained
1 teaspoon Chili powder; (up to 2)
1 tablespoon Minced cilantro; (optional)
8 Corn; (6 inch) tortillas
1 cup Shredded lettuce
One half cup Diced tomatoes

Mix together 1 cup cheese, chicken, broccoli, One fourth cup enchilada sauce, 1/4
cup sour cream, chiles, chili powder and cilantro. Place tortillas on
Microwavesave plate; cover with plastic wrap. Microwave on High 1 minute.
Place One fourth 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 78 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 EATLF Digest by Roberta Banghart bobbi744@acd.net on Jun 04,
1998