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1/2 lb. boneless skinless chicken breast, cooked and shredded 1 medium onion, chopped (1/2 cup) 4 oz. Monterey Jack cheese, shredded (about 1 cup) 1 10 oz. can green enchilada sauce 8 6in. corn tortillas Combine chicken, onion, and half of the cheese in a medium bowl. In a skillet, combine sauce and heat to boiling. Place tortilla in sauce until softened. Spoon 1/4 cup of cheese and chicken filling across each tortilla. Roll and place seam side down in a pan. Repeat until all tortillas are used. Pour remaining sauce over them. Sprinkle with remaining cheese, cover pan with foil. Bake in a preheated 350°F oven for 15 minutes. Servings: 8 Nutrition (per serving or 1 tortilla): 133 calories, 5.5g total fat, 15.2mg cholesterol, 315.5mg sodium, 85.2mg potassium, 15.3g carbohydrates, 1.9g fiber, 1.1g sugar, 6.3g protein, 928.9IU Vitamin A, less than 1mg iron, 2.7mg Vitamin C, 2.8g saturated fat, less than 1g polyunsaturated fat, 1.1g sugar. Submitted by: Becky | |
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