| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Low fat, Poultry, Mexican, Cheese |
8 |
Servings |
INGREDIENTS
| 10 |
oz |
Cooked chicken — shredded |
| 2 |
|
Cups |
|
|
Scallions — finely chopped |
| 2 1/2 |
c |
Enchilada sauce — see |
|
|
Recipe |
| 6 |
|
Inch prepared corn — |
|
|
Tortillas; |
| 1 1/2 |
oz |
Part-skim mozzarella cheese |
|
|
Grated |
|
|
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
INSTRUCTIONS
Preheat oven to 400F, unless you have a microwave. In a bowl, combine the
chicken, half the scallions, and 1/2 cup of the enchilada sauce. Soften the
corn tortillas, two at a time, by steaming them for 10 seconds, or cook in
a microwave for 10 second on high. Spoon 1 cup of the enchilada sauce on
the bottom of a 9x11-inch pan. Fill each tortilla with about 1/4 cup of the
chicken mixture. Roll each tortilla and place seam side down on the sauce
in the pan. Top with the remaining cup of enchilada sauce, sprinkle with
the cheese and the remaining scallions. Bake for 10 minutes or microwave on
high for 5 minutes. YIELD: Serves 8 Each serving: 151 cals, 15gm protein,
3.4gm total fat, 16gm carbo, 3.3mg chol, 3.3gm fiber, 65mg sodium, 95mg
calcium Exchanges: 1 1/2 meat, 2/3 starch, 1/2 vegetable
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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