- 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, Carbohydrates: 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.