| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
All ready, Bobbie not, Broccoli, Cheese, Chicken |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
H.C. Shredded Cheddar cheese; divided (5 oz. ) |
| 1 |
c |
Cooked chicken breast; shredded |
| 1 |
c |
Frozen chopped broccoli; thawed/drained |
| 10 |
oz |
Enchilada sauce; divided |
| 1/2 |
c |
Non-fat sour cream; divided |
| 4 |
oz |
Chopped green chiles; drained |
| 1 |
ts |
Chili powder; (up to 2) |
| 1 |
tb |
Minced cilantro; (optional) |
| 8 |
|
Corn; (6 inch) tortillas |
| 1 |
c |
Shredded lettuce |
| 1/2 |
c |
Diced tomatoes |
INSTRUCTIONS
Mix together 1 cup cheese, chicken, broccoli, 1/4 cup enchilada sauce, 1/4
cup sour cream, chiles, chili powder and cilantro. Place tortillas on
Microwave-save plate; cover with plastic wrap. Microwave on High 1 minute.
Place 1/4 cup cheese mixture down center of each tortilla; roll up. Place
seam side down, in 10x6" baking dish. Cover with remaining enchilada sauce.
Cover with plastic wrap, venting corner. Microwave on High 7-8 minutes or
until hot. Remove from oven; sprinkle with remaining cheese. Cover and let
stnad 2 minutes. Serve with lettuce, tomatoes and remaining sour cream.
Serves 8.
Per serving: 137 calories, 2 grams fat, 11 mg. cholesterol, 558 mg. sodium
MC formatting by bobbi744@acd.net ICQ #12099523
NOTES : This recipe is for the Low fat Healthy Choice cheese that was
introduced in the Spring of 1998, so the calories and fat amounts are
listed are using that kind of cheese.
Recipe by: Healthy Choices Cheese Pkg. Recipe by Cathy Luchetti's Hot Flash
Cookbook
Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Jun 04,
1998
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