| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Low fat, Main dish, Mexican |
1 |
Servings |
INGREDIENTS
| 8 |
md |
Flour tortilla; room |
| 4 1/2 |
oz |
Green chiles |
| 10 |
oz |
Chicken breast; cooked |
| 1 |
c |
Mozzarella cheese; part skim milk, shredded |
| 1/2 |
c |
Milk |
| 1/2 |
md |
Onion |
| 1 |
oz |
Cooking sherry |
| 8 |
tb |
Sour cream; fat free |
| 1 |
c |
Healthy Request cream of chicken soup |
| 2 |
oz |
Chicken broth; low sodium |
INSTRUCTIONS
Saute onion in teflon pan. Add cooking sherry, 1/2 can green chilies, 1/2
cup soup, 1/2 cup milk, and chicken. Heat until thoroughly heated, 1-3
minutes. Place 2 tablespoons filling in middle of each tortilla and roll.
Place seam side down in baking dish that has been sprayed with cooking
spray. Continue with remaining tortillas. Heat 1/2 cup soup, chicken broth,
remaining chilies, cheese, and sour cream to make sauce. Pour warm sauce
over filled tortillas. Cover baking dish with foil and bake for 20 minutes
in 350 oven.
Recipe by: Bryan Memorial Hospital
Posted to TNT Recipes Digest, Vol 01, Nr 944 by kstrand@navix.net on Jan
16, 1998
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