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Diet Cortes Chicken Enchiladas Recipe

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This recipe for Diet Cortes Chicken Enchiladas, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



c. onion, chopped
c. green pepper, chopped
1 can (4 oz.) chopped green chilies
c. chicken broth
2 c. green enchilada sauce, divided
t. chili powder
1 tsp. pepper
2 cloves garlic, minced
1 lb shredded cooked chicken OR 15 oz. canned chunk chicken in water (drained)
12 corn tortillas
1 cup part-skim mozzarella cheese, shredded

Combine first five ingredients in a large nonstick skillet and cook for 5 minutes.

Add the chili powder, pepper, garlic, chicken.

Mix well, cover and simmer for 5 minutes or until thoroughly heated.

Meanwhile, heat corn tortillas by wrapping them in paper towels and microwaving at HIGH for 1 to 2 minutes. Spread 1/3 cup of chicken mixture lengthwise on each tortilla. Roll tortilla and place, seam side down, in a shallow baking dish coated with cooking spray.

Pour over: 1 2/3 c. green enchilada sauce.

Sprinkle with mozzarella cheese.

Bake 20 minutes at 375 degrees.

Personal Notes:
Personal Notes:
From "Simply Colorado," by the Colorado Dietetic Association

Calories per enchilada: 192
WW points per enchilada: 4




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