Category: Grub Garage
SPICY CHICKEN ENCHILADAS
Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
Info:
http://diabeticgourmet.com/book_archive/details/60.shtml
INGREDIENTS
Filling:
- 1-1/2 cups shredded skinless roasted chicken
- 4-ounce can chopped green chilies
- 1/4 cup nonfat or light sour cream
- 3/4 teaspoon ground cumin
- 8 thin corn tortillas (6-inch rounds)
- 1-3/4 cups canned enchilada sauce, heated
- 1 cup shredded reduced-fat Monterey Jack
or Mexican-blend cheese
Toppings:
- 1/2 cup nonfat or light sour cream
- 1/4 cup finely chopped scallions or fresh cilantro
DIRECTIONS
Preheat oven to 450 degrees F.
Combine all of the filling ingredients in
a bowl and toss to mix well. Set aside.
Coat a large nonstick skillet with cooking spray and
preheat over medium heat. Place a tortilla in the pan
and heat for 10 to 15 seconds on each side, until the
tortilla is pliable enough to roll up.
Lay the tortilla on a flat surface and spread 1/4 cup of
the filling along one end. Roll the tortilla up to enclose
the filling. Coat a 9x13-inch pan with nonstick cooking
spray and lay the enchilada in the pan, seam side down.
Repeat with the remaining tortillas, leaving a 1/4-inch space
between the enchiladas to prevent them from sticking together.
Pour the sauce over the enchiladas, covering them
completely. Bake uncovered for 8 minutes. Sprinkle the
cheese over the top and bake for about 3 minutes more,
or until the cheese is melted.
Serve hot, topping each serving with some of
the sour cream and scallions or cilantro.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 356, Carbohydrate: 33 g, Cholesterol: 60 g, Fat: 9 g,
Fiber: 2.4 g, Protein: 30 g, Sodium: 681 mg, Calcium: 379 mg
Diabetic Exchanges: 3 Lean Meat, 2 Starch, 1/2 Vegetable