Chicken Enchiladas

Hi everyone!

Here is a recipe for Chicken Enchiladas that I saw in a Diabetes Cookbook. They looked pretty good so I thought I would pass them along.

Chicken Enchiladas
Amy - amylz
Betty Crocker's Diabetes Cookbook

Prep Time:20 min
Start to Finish:45 min
Makes:6 servings

1 can (10 oz) Old El Paso enchilada sauce
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 tablespoon lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
1 cup shredded mozzarella cheese (4 oz)
6 Old El Paso flour tortillas for soft tacos & fajitas (6 inch; from 10.5-oz package)
1 medium lime, cut into wedges

1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2. In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
3. In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
4. Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.
High Altitude (3500-6500 ft): Heat oven to 375°F. Increase first bake time to 25 minutes.

Nutrition Information:
1 Serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g, Trans Fat 1g); Cholesterol 50mg; Sodium 560mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 20g Percent Daily Value*: Vitamin A 8%; Vitamin C 6%; Calcium 20%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 1

Health Twist: Though protein won't raise your blood glucose levels, it's still wise to eat only one serving per meal to control your total calorie intake. Serve-With: Don't forget the rice and beans! Serve with 1/3 cup cooked rice and 1/2 cup Old El Paso fat-free refried beans for a total of 4 1/2 Carbohydrate Choices. Substitution: If you prefer green enchilada sauce to the red variety, go ahead and use it instead.

Amy