Chicken and Cheese Enchiladas
Makes 8 servings
Serving Size: 1 enchilada
Ingredients
1 medium onion, chopped
1 tablespoon margarine
1 1/2 cups leftover chicken or turkey, cooked and shredded
1 (13-ounce) jar salsa, divided
1 package (3-ounce) 1/3 less fat cream cheese, cubed
1 teaspoon ground cumin
8 flour tortillas (6-inch)
2 cups (8 ounces) extra-sharp, low-fat, cheddar cheese, shredded and divided
Non-stick cooking spray
Directions
1. Preheat oven to 350° F (unless you choose to use the microwave). Lightly spray baking dish.
2. Cook and stir onion in margarine in large skillet until tender.
3. Stir in chicken, 1/4 cup salsa, cream cheese and cumin. Cook until thoroughly heated.
4. Stir in 1/2 of shredded cheese.
5. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.
6. Place seam side down in 12 x 7 inch baking dish. Top with remain-ing salsa and cheese.
7. Bake at 350° F for 15 minutes or microwave 3 to 5 minutes or until heated through.
Nutrition information Per Serving
280 calories
Total Fat 9 g
Saturated Fat 4 g
Protein 19 g
Total Carbohydrate 25 g
Dietary Fiber 1 g
Sodium 760 g
Excellent Source of Calcium
Source: www.MyEatSmartMoveMore.com
