Low-Fat Chicken Enchiladas - cooking recipe

Ingredients

2 c. shredded cooked chicken
1/2 c. tomatoes, chopped small but not fine
1/4 c. chopped canned green chilies
1/4 tsp. ground chili powder
1/3 c. chopped onion
1 c. shredded low-fat Cheddar cheese
4 c. salsa
10 small flour tortillas

Preparation

Preheat oven to 350\u00b0.
In a medium sized bowl, combine chicken, tomatoes, chilies, chili powder, onion and 1/2 cup of cheese.
Add about 3/4 cup of salsa; mix well.
Pour remaining salsa in a shallow, wide dish.
Dip a tortilla in salsa and lay on a plate.
Place about 1/3 cup chicken mixture in a strip toward one side of tortilla; roll up and place in a 13 x 9-inch casserole dish.
Repeat with remaining tortillas and chicken mixture.
Pour remaining salsa over filled enchiladas; sprinkle remaining cheese over all.
Bake, covered, 30 minutes.
Serve immediately.
Makes 10 enchiladas.
Two enchiladas constitutes 1 serving.
One serving contains 14 grams of fat.