Ingredients:
- 3 to 4 cups of white meat chicken, chopped
- 2/3 cups chopped green onions
- 8 ounces reduced-fat shredded Monterey Jack cheese (or a reduced-fat blend of Jack and cheddar cheeses)
- 10 flour tortillas
- 5 tablespoons fat free half-and-half
- salsa verde
Preparation:
1. Preheat oven to 375 degrees. Coat a 9x13-inch baking pan with canola cooking spray.2. Add chopped chicken, green onions, and shredded cheese to a large mixing bowl and toss well to blend.
3. One by one, heat tortillas in a nonstick frying pan until softened. Lay a heaping 1/3 cup of chicken down the middle of each tortilla. Add 1 1/2 teaspoons of fat-free half-and-half down the center of each. Roll up the tortillas and place seam-side down in the prepared pan.
4. Bake for about 25 minutes. Pan can be covered or uncovered – it works both ways.
5. Serve with sour cream and salsa verde.
Only 275 calories per enchilada!
