Photo from Luv what you do
Ingredients:

    5 Medium whole-wheat tortillas (5 to 6 inches each)
    1 cup shredded low-fat cheddar cheese
    Fresh cilantro or parsley, chopped, for garnish, optional

Chicken Mixture:

    3 cups shredded or cubed cooked chicken breast
    4 oz. green chiles, chopped
    1 tsp hot sauce
    1 tsp garlic powder
    1 tsp ground cumin
    1 tsp chile powder
    1/2 tsp ground black pepper
    1/4 tsp sea salt

Sauce:

    15 oz. all natural tomato sauce
    2 cloves garlic, minced
    1 1/2 chile powder
    1/4 tsp sea salt
    1/4 tsp ground black pepper

Unbelievably Delicious Low Fat Enchilada

Nutritional & Behavioral Care
Health Management Professionals
NUTRIENTS PER SERVING
Cal.:  ............350
Cal. from Fat ... 18%
Total Fat:.... 7 g
Sat. Fat: ........... 2 g
Carb.: ......... 36 g
Protein: ............ 37 g
Chol.: ......... 76 mg
Sodium: ........... 561 mg
Fiber.: ......... 4.5 g
Sugars .............. 6 g


From Clean Eating Magazine November/December 2010
  1.  Preheat oven to 350 degrees
  2. Combine all chicken mixture ingredients in a large nonstick pan over medium-high heat and cook until heated through, about 5 minutes. Remove mixture for pan and set aside.
  3. Combine all sauce ingredients in same nonstick pan used for chicken. Set over medium heat and cook until warm, about 10 minutes.
  4. Spread a thin layer of sauce on the bottom of an 8×11 inch casserole dish. Divide chicken mixture evenly among tortillas, fold left and right sides over to close and place, seam-side down, snuggly in casserole dish. Top enchiladas evenly with remaining sauce and sprinkle with cheese. Bake on center rack for 20 minutes. To serve, sprinkle with cilantro or parsley, if desired.




158 Danbury Rd.

Ridgefield, CT 06877

Call Us:  203-431-3438

Makes 5 servings