|
|
|
 |
 |
 |
|
|
SABRINA’S END ZONE ENCHILADAS
Makes 8 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
1 (3-ounce) package cream cheese
2 cups chopped, cooked chicken breast
12 ounces chunky salsa
1 cup Mexican-blend cheese, shredded
8 (6-inch) flour tortillas
For the yogurt sauce:
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 teaspoon ground cumin
Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12x8-inch baking dish. Top with remaining salsa and cheese. Bake at 350 degrees Fahrenheit for about 15 minutes, or until heated through. Serve with yogurt sauce.*
*Combine yogurt, cilantro and cumin. Chill until needed.
Yield: 1 enchilada per serving
Nutrition Facts per serving for main dish recipe
Calories 290
Total Fat 13 g
Saturated Fat 6 g
Cholesterol 60 mg
Sodium 700 mg
Calcium 25% Daily Value
Protein 21 g (7g dairy protein)
Carbohydrates 21 g
Dietary Fiber 1 g |
|
|
|
|
|
 |
|
|
