Wednesday, February 25, 2009

Friggin Yummy Enchiladas

We totally dug these enchiladas last night. I forgot to take a picture again, so I decided to take a picture of the leftovers. :)

Chicken Enchiladas
2 cups cooked and cubed chicken
1 cup chopped onion (I omitted this for ours)
1 cup low-fat cottage cheese or Ricotta cheese
1 cup fat-free plain yogurt
1/2 cup (2 oz) grated, reduced fat cheddar or Mexican blend cheese
1/2 cup (2 oz) grated, reduced fat mozzarella cheese
2 cans (10 oz each) enchilada sauce, divided
12 corn tortillas (6 inch)

*note: You can buy pre cooked, cubed chicken, but I cooked and cubed my own to avoid preservatives and sugars.

Preheat oven to 375 degrees.

Spray a 9x13 in ch baking dish with nonstick cooking spray. Pour 1/2 can of enchilada sauce in bottom of pan.

Place about 1/3 to 1/2 cup of filling on each tortilla and roll gently to enclose. (cracks in tortillas are not as noticeable after cooking.) Place seam side down in baking dish. Top with remaining sauce.

Bake for 20-30 minutes or until heated thoroughly.



Makes 8 servings.

Nutrient Analysis:
237 calories
6g fat
2g saturated fat
757mg sodium
26g carbohydrate
3g dietary fiber
4g sugar
19g protein

2 comments:

May said...

That looks and sounds delicious! I cant wait to try it! Thanks for all of the info :)

Dan Brindley said...

Dude, come cook for me!