Recipes: Making Use of Chicken, Beef, and Pork

the recipes

september 2003

Making Use of Chicken, Beef, and Pork

Chicken Enchiladas

(makes 6 servings)

	Canola oil cooking spray
12	6-inch corn tortillas
3	cups chopped cooked chicken breast
1 1/2	cups finely chopped red onion
10	ounces shredded extra-sharp low-fat Cheddar cheese
1/3	cup minced cilantro
2	10-ounce jars enchilada sauce
1	ripe avocado for garnish

Preheat the oven to 350° F. Lightly coat a shallow 1-quart casserole dish with cooking spray.
Lightly coat a small skillet with cooking spray. Set over medium-high heat and warm the tortillas, one at a time, for 5 seconds. Transfer the warmed tortillas to a work surface.
On each tortilla, place 1/4 cup cooked chicken, 1 1/2 tablespoons onion, 1 tablespoon cheese and 1 teaspoon cilantro. Roll up the tortillas, jelly-roll fashion, and arrange the enchiladas, seam side down in a shallow 1-quart baking dish. Pour the enchilada sauce over the enchiladas and sprinkle with the remaining cheese.
Bake for 15 to 20 minutes, or until the cheese is melted and the sauce is bubbly. Remove from the oven and sprinkle with the remaining cilantro.

Per 2-enchilda serving:	322 calories (21% calories from fat), 28 g protein, 8 g total fat (2.4 g saturated fat), 39 g carbohydrate, 6 g dietary fiber, 45 mg cholesterol, 294 mg sodium, 204 mg potassium
Diabetic servings:	2 carbohydrate (1 1/2 bread/starch, 1 1/2 vegetable), 3 very lean protein, 1 fat

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