Name: Cilantro pollo enchiladas
Prep time: 30 min
Yield: 6 servings
Ingredients: 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

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Ingredients

Preparation time:
30 minutesBaking 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

Directions

Yield:
6 servings

Serving size:
2 enchiladas

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.

Calories: 334 calories, 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.