Chicken Enchiladas (Lf) Recipe

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Mexican Enchilada Recipes

Ingredients:

1 cup onions -- chopped
1 garlic clove -- minced
16 oz tomatoes
1 tbsp cornstarch
4 oz green chilies -- diced
8 oz tomato sauce
1/2 tsp cumin
2 cup chicken, cooked -- diced
1/3 cup yogurt, lowfat -- plain
1/4 cup parsley, fresh -- chopped
8 6 corn tortillas
1/3 cup sharp cheddar -- grated

Instructions:

Place onion and garlic in a microwave-safe bowl. Cover tightly. Micro
on 100% power 1 1/2 min. Drain tomatoes, reserving liquid. Stir
cornstarch into tomato juice until dissolved; stir into onion
mixture. Cut up tomatoes. Stir cut up tomatoes, chilies, tomato sauce
and cumin into onion mixture. Micro on high 4-5 min. or until sauce
bubbles and is slightly thickened, stirring every minute during
cooking. Set aside. IN a med. bowl, combine chicken, yogurt, and
parsley. Wrap tortillas in paper towels. Micro on high 1 min. to
soften. Spread about 1/4 C. chicken mixture across lower 1/3 of each
tortilla; roll up. Place rolled tortillas, seam side down, in an 11x7
inch mw-safe dish. Pour tomato-chili sauce over tortillas. MW on high
4-6 min. or until heated. Sprinkle w/ cheese. MW 1 min. or until
cheese is melted.

Recipe By :

From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking

Servings: 4

 

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