From: Cooking Healthy and Fast
Prep Time: 15 Minutes
Servings: 6 (2 Enchiladas each)
1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 cup (4oz) shredded reduced-fat Cheddar cheese
1 1/2 cup chopped cooked chicken
1/4 cup sliced green onions
Heat oven to 350F degrees.
Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray.
In med. bowl, combine sour cream, yogurt, soup and chilies; mix well.
Spoon about 3 Tbsp sour cream mixture down center of each tortilla.
Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining
cheese, chicken and onions. Roll tortillas and place in spray-coated
dish, seam side down. Spoon remaining sour cream mixture over tortillas.
Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly.
Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven &
bake, uncovered, an additional 5 minutes or until cheese is melted.
Garnish with shredded lettuce and chopped tomatoes, if desired.
Servings: 6 (2 Enchiladas each)
Nutrition per Serving:
358 Calories, 63mg Cholesterol, 9g Fat, 590mg Sodium, 35g Carbs
Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat
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