lowfat chicken enchiladas?

[Chris801]

Anyone have a good kid friendly healthy version?

Thank You
Chrisite

[PennStater]

Here's the one I usually use. Very easy -- and my picky stepkids love them! I add a diced zucchini to the pan with the onions for more bulk, and I just use salsa. I get anywhere from 8 to 10 enchiladas, depending how generously I fill the tortillas. For DH and the kids, I use the large flour tortillas. For myself, I use the South Beach multi-grain ones (yum!). And I use about 3/4 cup of cheddar.


Cheese-and-Chicken Enchiladas
Cooking Light 1999 Annual

1 cup chopped onion
1-1/2 cups shredded cooked chicken breast (about 1/2 pound)
1 cup (4 oz) shredded reduced fat sharp Cheddar cheese, divided
1 cup bottled picante sauce
3 oz. reduced fat cream cheese
1 tsp ground cumin
8 (6-in) flour tortillas
1-1/2 cups bottled green taco sauce

Preheat oven to 350.

Place a large nonstick skillet coated with Pam over medium heat until hot. Add onion and saute 6 minutes or until tender. Add chicken, 1/2 cup Cheddar, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts. Spoon 1/3 cup of mixture down the center of each tortilla, and roll up. Place enchiladas in a 13x9 casserole; drizzle with taco sauce, and sprinkle with remaining 1/2 cup Cheddar. Cover and bake at 350 for 15 minutes or until cheese melts. Serve immediately.

Serves 8.

Per serving: 305 cals, 8 g fat, 1.5 g fiber, 15 g protein

[Chris801]

Thank you
sounds great!

chrisite