Cookbook - Main Dishes

Chicken Enchiladas (Weight Watchers recipe)

• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups canned Italian tomatoes, undrained*
• 1/2 cup sliced mushrooms
• 1/8 tsp pepper
• 8 oz cooked, boneless, skinless, chopped chicken
• 4 corn tortillas (6 inch)*
• 4 ox cheddar cheese, shredded*

Instructions

1. Over medium heat in skillet, sautÃe onion and garlic, about 1 minute. Add tomatoes, mushrooms, pepper and cook until sauce thickens, five to eight minutes. *Use cooking spray to saute instead of butter
2. Remove half of sauce and add chicken to sauce in pan. Preheat oven to 375 degrees.
3. Heat tortillas in microwave for a few seconds just to become sot and flexible. Spread tortillas flat, add 1/2 oz of cheese, 1/4 chicken mixture, roll to enclose. Set seam side down in baking dish sprayed with cooking pray.
4. Pour reserved sauce over enchiladas and top with remaining cheese.
5. Bake 15 minutes.
6. *Use low-sodium tomatoes. Replace corn tortillas with whole-wheat tortillas. Use a light or fat free cheese. Another option would be using fat-free cottage cheese instead of shredded cheese for a portion of the mixture.