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Chicken Enchiladas

Yield 2 servings.

Ingredients

  • Vegetable cooking spray
  • 1/2 teaspoon vegetable oil
  • 1/4 cup chopped green onions
  • 1 teaspoon minced garlic
  • 1/2 cup water
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 4 (6-inch) corn tortillas
  • 2 (4-ounce) skinned, boned chicken breast halves, cooked without salt and thinly sliced
  • 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
  • 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese, divided
  • 2 tablespoons nonfat sour cream alternative

Nutrition Information

  • calories 453
  • caloriesfromfat 24 %
  • fat 11.9 g
  • satfat 4.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 40.9 g
  • carbohydrate 45.8 g
  • fiber 0.0 g
  • cholesterol 89 mg
  • iron 0.0 mg
  • sodium 420 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add green onions and garlic; saute 2 minutes. Add water and next 3 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

  2. Wrap tortillas in aluminum foil; bake at 325° for 12 minutes. Combine 1/4 cup tomato sauce mixture, chicken, and 1 tablespoon of each cheese. Spoon chicken mixture evenly down center of tortillas; roll up tortillas.

  3. Spread 1/4 cup tomato sauce mixture in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange tortillas, seam side down, over sauce. Top tortillas with remaining tomato sauce mixture. Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, an additional 5 minutes. Top with sour cream.

Cooking Light Light Cooking for Two