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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Diet Cortes Chicken Enchiladas Recipe

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This recipe for Diet Cortes Chicken Enchiladas is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. onion, chopped
½ c. green pepper, chopped
1 can (4 oz.) chopped green chilies
½ c. chicken broth
2 c. green enchilada sauce, divided
½ 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
Directions:
Directions:
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 ½ 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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