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Name: Chilli, Cheese And Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 8 Whole canned green chilli; 8 Flour tortillas; (5"; 4 Mint sprigs; 2 tb Fresh coriander leaves; Green tomatillo enchilada; Red enchilada sauce; 1/2 c Grated low-fat Monterey jack; 1 1/2 ts Cornflour; 1 c Chicken Stock; 1/4 c Strained yoghurt; 1/4 c Drained low-fat cottage; 2 4 oz boneless chicken; ; strips; 1/4 c Onions chopped

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INGREDIENTS

8 Whole canned green chilli
8 Flour tortillas; (5"
4 Mint sprigs
2 tb Fresh coriander leaves
Green tomatillo enchilada
Red enchilada sauce
1/2 c Grated low-fat Monterey jack
1 1/2 ts Cornflour
1 c Chicken Stock
1/4 c Strained yoghurt
1/4 c Drained low-fat cottage
2 4 oz boneless chicken
; strips
1/4 c Onions ; chopped

Servings

INSTRUCTIONS

Lay the chicken breasts skin-side up in a hot frying pan just large enough to hold them. Cover with chicken stock, bring to a slow boil and simmer very gently for 20 minutes. Remove from the pan and, when cool enough to handle, discard the skin and slice the meat against the grain into thin pieces. Set aside. In a food processor, combine the yoghurt, cottage cheese, cornflour and coriander, pulsing just to mix - dont let it get runny. Preheat the oven to 180C/350F. Brush a 9" x 13" (23 x 33cm) baking dish with light olive oil. Put the red and green sauces into two large bowls. Dip a tortilla into the red sauce and lay it flat on a place. Spread 1tbsp of the cottage cheese and yoghurt mixture down the centre, sprinkle with 1tsp chopped onion, lay a few chicken strips on top and finish with a few chilli pieces. Roll up tightly and place in the prepared baking dish. Continue stuffing and rolling the remaining tortillas, alternating between green and red sauces. Dont pack them too tightly into the pan. Spoon some of the red sauce over 4 of them and green sauce over the remaining, but dont drown them or they will get soggy. Sprinkle with grated cheese and bake for 20 minutes. To serve, place a green and red sauced enchilada on each plate, with a side salad, and garnish with the mint sprigs.

NOTES

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Chilli, Cheese And Chicken Enchiladas

8 Whole canned green chilli
8 Flour tortillas; (5"
4 Mint sprigs
2 tb Fresh coriander leaves
 Green tomatillo enchilada
 Red enchilada sauce
1/2 c Grated low-fat Monterey jack
1 1/2 ts Cornflour
1 c Chicken Stock
1/4 c Strained yoghurt
1/4 c Drained low-fat cottage
2 4 oz boneless chicken
 ; strips
1/4 c Onions chopped

Lay the chicken breasts skin-side up in a hot frying pan just large  enough to hold them. Cover with chicken stock, bring to a slow boil  and simmer very gently for 20 minutes. Remove from the pan and, when  cool enough to handle, discard the skin and slice the meat against  the grain into thin pieces. Set aside.    In a food processor, combine the yoghurt, cottage cheese, cornflour  and coriander, pulsing just to mix - dont let it get runny. Preheat  the oven to 180C/350F. Brush a 9" x 13" (23 x 33cm) baking dish with  light olive oil.    Put the red and green sauces into two large bowls. Dip a tortilla  into the red sauce and lay it flat on a place. Spread 1tbsp of the  cottage cheese and yoghurt mixture down the centre, sprinkle with  1tsp chopped onion, lay a few chicken strips on top and finish with a  few chilli pieces. Roll up tightly and place in the prepared baking  dish. Continue stuffing and rolling the remaining tortillas,  alternating between green and red sauces.    Dont pack them too tightly into the pan. Spoon some of the red sauce  over 4 of them and green sauce over the remaining, but dont drown  them or they will get soggy. Sprinkle with grated cheese and bake for  20 minutes.    To serve, place a green and red sauced enchilada on each plate, with  a side salad, and garnish with the mint sprigs.

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Nutrition

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Serving Size: 1 Serving (135g)
Recipe Makes: 4 servings

Calories: 55
Calories from Fat: 13 (24%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.3g
Cholesterol 3.6mg		1 %
Sodium 173.2mg		6 %
Potassium 156.3mg		4 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 6.6g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 55

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