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Cilantro pollo enchiladas
Preparation time: 30 minutes
4 skinless, boneless chicken breast halves, cooked and shredded
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
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