Creamy Sour Cream Chicken Enchiladas
This lightened up version is sure to please even the kids in the family.

Serves : 5 - 2 Enchiladas per Serving

• 10 - 8 inch 98% fat-free flour tortillas*
• 1 cup reduced fat Monterey Jack cheese
• 3/4 cup chopped onion
• 2 cups skinless boneless chicken breast halves
• 4 ounces green chilies
• 3 tablespoons light margarine
• 1/4 cup flour
• 2 cups fat-free chicken broth
• 1 cup light sour cream
• Garnish with chopped cilantro or canned jalapeno peppers if desired

Place about 1 heaping tablespoon cheese, 2 heaping tablespoons chicken and a rounded tablespoon onion in each tortilla. Roll up and place, seam side down in a cooking oil sprayed baking dish.

In a saucepan, melt margarine; blend in flour. Add broth, stirring constantly, until mixture thickens and bubbles. Stir in sour cream and chilies. Cook until just heated through, no more or it might separate. Pour over tortillas. Bake 20 minutes at 425 degrees F.

Editor's Note: I have never attempted these with fat free sour cream and do not think it would work well at all.

* These are also good with corn tortillas. Soften corn tortillas by lightly spraying with cooking oil spray and heating, not browning in a nonstick pan, then stuff and roll.

Per Serving (2 Enchiladas): 355 Calories; 8g Fat (19.8% calories from fat); 3g Saturated Fat; 38g Protein; 34g Carbohydrate; 11g Dietary Fiber; 66mg Cholesterol; 790mg Sodium. Exchanges: 2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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