Recipe - Skinny Enchiladas

Three fourths cup Cooked broccoli florets;
chopped
Three fourths cup Shredded cooked chicken
1/3 cup Roasted red bell peppers;
(from 7.25oz. jar),
drained, cut or sliced up
2 tablespoon Sliced green onions
1 cn (10 oz) old el paso
enchilada sauce
4 Soft corn tortillas; 6" size
Three fourths cup Shredded reducedfat
tacoflavored cheese blend

Heat oven to 350 F. In medium bowl, combine broccoli, chicken, roasted
peppers, onions, and One fourth cup of the enchilada sauce; mix well.

Spoon 1/3 cup chicken mixture onto center of each tortilla. Sprinkle each
with 1 tablespoon of the cheese. Roll up tortillas; place, seam side down,
in 8x8inch (2quart) baking dish. Pour remaining enchilada sauce over
rolls. Cover with foil.

Bake at 350 F. for 20 minutes or until thoroughly heated. Remove foil;
sprinkle enchiladas with remaining One half cup cheese. Bake an additional 5
minutes or until cheese is melted. If desired, serve with nonfat sour
cream.

FELIZ ANO NUEVO: Start the New Year Off Light. Mexican recipes don't have
to be high in fat and loaded with calories. Here are two good examples of
light entrees that maintain the taste and character of Mexican cuisine.
Find more in the latest issue of Pillsbury Classic Cookbooks, on sale now
at your local supermarket.

With each new year comes a fresh beginning, new promise, and bright
possibilities. Make the most of 1998!

Copyright 1997 The Pillsbury Company

Notes: Digital Dispatch Volume 2, No. 15 December 27, 1997

Recipe by: Pillsbury Classic Cookbooks Pillsbury's

Posted to MCRecipe Digest V1 #973 by "abprice@wf.net" abprice@wf.net on
Dec 28, 1997