Light Sour Cream Chicken Enchiladas
Prep Time: 15 Minutes - Servings: 6 (2 Enchiladas each) - Difficulty Level: 2 Ingredients: 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 Cups chopped cooked chicken 1/4 Cup sliced green onions Directions: Heat oven to 350*F 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 bout 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. Calories: 358 Sodium: 590 mg Cholesterol: 63 mg Fat: 9 g Carbohydrates: 35 g Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat Dark Angel says: Angels are like stars you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
