Recipe By : From Bon Appetit
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Mexican
Poultry
Amount Measure Ingredient -- Preparation Method
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16 ounces low-fat sour cream
7 ounces green chiles -- diced
4 large green peppers -- chopped
1/2 cup cilantro -- fresh, chopped
1 1/2 teaspoons ground cumin
2 cups chicken white meat -- cooked and diced
8 ounces lowfat cheddar cheese -- grated
8 flour tortillas -- 8-inch diameter
8 ounces light cream cheese -- cut in 8 long strips
24 ounces picante sauce -- or salsa
Preheat oven to 350-degrees F. Grease a 13- by 9- by 2-inch baking disk.
Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and
cumin in a large bowl. Mix in chicken and one cup of the cheddar cheese.
Sean the filling to taste with salt and pepper.
Spoon 1/2 cup filling down the center of each tortilla. Top the filling
with a cream cheese strip. Roll up each tortilla and arrange seam-side
down in the baking dish.
Pour salsa or picante sauce over the enchiladas. Cover and bake until
sauce bubbles and enchiladas are heated through, about 45 minutes.
Uncover, sprinkle with the remaining cup of cheddar cheese and bake until
cheese melts, about 5 minutes.
Top with remaining sour cream. Garnish with fresh cilantro, if desired.
Nutritional Information per serving: 474 calories (44% from fat), protein
28.8 g, fat 22.1 g (poly 6.4 g, mono 6.2 g, sat 7 g), carb 33.5 g, fiber
3.4 g, chol 61 mg, iron 4.2 mg, sodium 679 mg, calcium 328 mg.
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NOTES : Try this interesting variation on enchiladas - you'll like it.
