Cilantro pollo enchiladas

Preparation time: 30 minutes
Baking time: 20 minutes

 

4 skinless, boneless chicken breast halves, cooked and shredded
1 cup fat-free sour cream
1 1/2 cups shredded, low-fat Cheddar cheese
4 green onions, chopped
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/2 teaspoon pepper
12 6-inch corn tortillas
8 ounces fresh salsa

Preheat oven to 350°F. In a large bowl, combine shredded chicken, fat-free sour cream, cheese, green onions, cumin, cilantro, and pepper. Mix well. Place a large spoonful of chicken mixture on each corn tortilla, roll it up, and place it seam-side-down in a 9" x 13" baking dish. Cover with fresh salsa. Bake at 350°F for about 20 minutes or until bubbly and heated through.

Yield: 6 servings
Serving Size: 2 enchiladas

Nutrition Facts

Per Serving:
  Calories: 334
  Carbohydrate: 41 g
  Protein: 31 g
  Fat: 5 g
  Saturated fat: 2 g
  Sodium: 401 mg
  Fiber: 4 g
  Exchanges per serving: 3 starch, 3 lean meat
  Carbohydrate choices: 3

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer.

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