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Name: Light Swiss Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Clove garlic, pressed/minced; 1/2 lb Lean ground chicken; 12 Corn tortillas; 16 oz Can, tomato puree; 1 Fresh cilantro garnish; 1/2 ts Salt; 1/4 c Canned whole green chiles; 2 c Dry instant non-fat milk; 1 Medium onion, chopped; 1/2 lb Low fat Swiss cheese grated; 2 1/2 c Defatted, chicken stock

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INGREDIENTS

1 Clove garlic, pressed/minced
1/2 lb Lean ground chicken
12 Corn tortillas
16 oz Can, tomato puree
1 Fresh cilantro garnish
1/2 ts Salt
1/4 c Canned whole green chiles
2 c Dry instant non-fat milk
1 Medium onion, chopped
1/2 lb Low fat Swiss cheese grated
2 1/2 c Defatted, chicken stock

Servings

INSTRUCTIONS

Servings: 4 Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt if stock is salted. Preheat oven to 350 degrees. Wrap tortillas tightly in foil and place in preheated oven for 15 minutes to soften. While tortillas are warming, cook onion an dgarlic, covered, over low heat until soft, adding a little water or stock if necessary to prevent scorching. Add chicken and cook over medium heat, stiffing frequently until chicken is cooked, about 5 minutes. Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10 minutes. While chicken mixture is simmering, combine stock and dry milk powder in saucepan and mix thoroughly. Slowly heat to simmer, stirring frequently. Dip each tortilla in milk sauce. Divide chicken filling, spooning 1/4 cup mixture down the center of each tortilla. Roll each tortilla around filling and place, seam side down, in glass baking dish that has been sprayed with non-stick vegetable coating. Pour milk sauce over top and bake in 350 degree oven for 20 minutes. Remove from oven and sprinkle grated cheese evenly over top. Return to oven for another 5 minutes until cheese is melted. To serve, place each enchilada on a plate and garnish with fresh cilantro if desired. This recipe may also be made in individual au gratin dishes. Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg Jeanne Jones Cook it Light S.A. Express News, 19 SEP 90

NOTES

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Light Swiss Enchiladas

1 Clove garlic, pressed/minced
1/2 lb Lean ground chicken
12 Corn tortillas
16 oz Can, tomato puree
1 Fresh cilantro garnish
1/2 ts Salt
1/4 c Canned whole green chiles
2 c Dry instant non-fat milk
1 Medium onion, chopped
1/2 lb Low fat Swiss cheese grated
2 1/2 c Defatted, chicken stock

Servings:  4    Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt if  stock is salted.    Preheat oven to 350 degrees.  Wrap tortillas tightly in foil and place in  preheated oven for 15 minutes to soften. While tortillas are warming, cook  onion an dgarlic, covered, over low heat until soft, adding a little water  or stock if necessary to prevent scorching. Add chicken and cook over  medium heat, stiffing frequently until chicken is cooked, about 5 minutes.  Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10  minutes.    While chicken mixture is simmering, combine stock and dry milk powder in  saucepan and mix thoroughly. Slowly heat to simmer, stirring frequently.  Dip each tortilla in milk sauce. Divide chicken filling, spooning 1/4 cup  mixture down the center of each tortilla.    Roll each tortilla around filling and place, seam side down, in glass  baking dish that has been sprayed with non-stick vegetable coating. Pour  milk sauce over top and bake in 350 degree oven for 20 minutes. Remove from  oven and sprinkle grated cheese evenly over top. Return to oven for another  5 minutes until cheese is melted.    To serve, place each enchilada on a plate and garnish with fresh cilantro  if desired.  This recipe may also be made in individual au gratin dishes.    Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg    Jeanne Jones Cook it Light  S.A. Express News, 19 SEP 90

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Nutrition

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Serving Size: 1 Serving (821g)
Recipe Makes: 4 Servings

Calories: 1346
Calories from Fat: 189 (14%)

Amt Per Serving		% DV

	Total Fat 21.1g	28 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 9g
Cholesterol 48.8mg		15 %
Sodium 294.2mg		10 %
Potassium 1402.3mg		37 %
Total Carbohydrate 259.3g		76 %
	Dietary Fiber 36.8g	147 %
	Sugars, other 222.5g
Protein 43g		61 %
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: 1346

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