Oven Ready Roast Chicken
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 45min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 6g||30%|
|Total Carbs 30g||10%|
|Dietary Fiber 5g||20%|
|Vitamin A 20%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 1/2 cups prepared enchilada sauce, divided
1/2 cup scallions, sliced
1/2 cup cilantro, chopped, divided
4 corn-flour tortillas (8.5 inch)
1/2 cup reduced-fat cream cheese (8 oz.)
1 cup Cheddar-Jack cheese, shredded
1/2 cup non-fat Greek-style yogurt, optional
Preheat oven to 350°F.
In a saucepan, heat 1 cup enchilada sauce to a simmer. Add shredded chicken and scallions to sauce and simmer on low for 2 minutes. Remove from heat and stir in 1/4 cup cilantro.
In a low, flat baking dish (approximately 2 quarts), spread 1/4 cup enchilada sauce. Fill 4 tortillas each with 1/2 cup chicken-enchilada mixture and dollop each with 2 tablespoons cream cheese. Roll up and place in baking dish, seam-side down. Drizzle an additional 1 1/4 cups enchilada sauce over top and sprinkle with remaining 1/4 cup cilantro. Sprinkle top evenly with cheese.
Bake 30-35 minutes or until dish is bubbling and heated through and cheese is melted. Remove from heat and serve hot, 1 enchilada per serving, garnished with 2 tablespoons yogurt if desired.
Three Cheese Chicken EnchiladasAdd Your Comment