ISO : Chicken and Cheese Enchiladas

[greysangel]

I did a search and several mentions came up but no recipe.

Can someone post this recipe please? :)

TIA!

JeAnne

[mightyh]

Cheese-and-Chicken Enchiladas

Cooking spray
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast (about 1/2 lb)
1 cup (4 oz) shredded reduced-fat sharp Cheddar cheese, divided
1 cup bottled picante sauce
3 ounces 1/3-less-fat cream cheese (Neufchatel) (about 1/3 cup)
1 teaspoon ground cumin
8 (6-inch) flour tortillas
1 1/2 cups bottled green taco sauce

1. Preheat oven to 350 degrees
2. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, & saute 6 minutes or until tender. Add chicken, 1/2 cup Cheddar cheese, picante sauce, cream cheese, & cumin. Cook 3 minutes or until cheese melts. Spoon about 1/3 cup chicken mixture down center of each tortilla, & roll up. Place enchidadas in 13 x 9-inch baking dish; drizzle with taco sauce, & sprinkle with remaining 1/2 cup Cheddar cheese. Cover & bake at 350 degrees for 15 minutes or until cheese melts. Serve immediately.

Yield: 8 servings (serving size: 1 enchilada).

CALORIES 305 (24% from fat); FAT 8.2g (sat 3.7g. mono 2.6g. poly 1.3g); PROTEIN 15.4 g; CARB 40.4g; FIBER 1.5g; CHOL 34mg; IRON 2mg; SODIUM 922mg; CALC 194mg

[jazzcat]

Hi Greysangel, First and foremost I want to say Congratulations!!!!! I was not on the BB for a couple of days last week and did not respond to your post at that time.

I did a search in my Mastercook and I came up with this recipe. I hope it's what you're looking for.


* Exported from MasterCook *

Cheese-and-Chicken Enchiladas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : International June '98
Main Dish Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast (about 1/2
pound)
1 cup (4 ounces) shredded reduced-fat sharp
Cheddar cheese -- divided
1 cup bottled picante sauce
3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
1 teaspoon ground cumin
8 (6-inch) flour tortillas
1 1/2 cups bottled green taco sauce

Preheat oven to 350º.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, and sauté 6 minutes or until tender. Add chicken, 1/2 cup Cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts. Spoon about 1/3 cup chicken mixture down center of each tortilla, and roll up. Place enchiladas in a 13 × 9-inch baking dish; drizzle with taco sauce, and sprinkle with 1/2 cup Cheddar cheese. Cover and bake at 350º for 15 minutes or until cheese melts. Serve enchiladas immediately.

Serving Size: 1 enchilada


Cuisine:
"Mexican"
Source:
"Cooking Light, June 1998, p.120"
Copyright:
"© Cooking Light"

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Per Serving (excluding unknown items): 272 Calories; 8g Fat (25.8% calories from fat); 18g Protein; 32g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 924mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : "My husband, Keith, got me into light cooking; we just want to stay healthy. Now our girls like light food, too. Lauren, who is 6, and 4-year-old Rachel help me in the kitchen all the time. This is one of our favorite recipes; it came from my dad. We lightened the original version by using reduced-fat cheese and sour cream. It's so good you can't even tell the difference."
—Nancy Krogman, Ridgecrest, Calif.
Nutr. Assoc. : 0 0 2805 4043 1114 20218 0 1666 0