Filling:
- 1-1/2 cups shredded skinless roasted chicken
- 4-ounce can chopped green chilies
- 1/4 cup nonfat or light sour cream
- 3/4 teaspoon ground cumin

- 8 thin corn tortillas (6-inch rounds)
- 1-3/4 cups enchilada sauce, heated
- 1 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese

Toppings:
- 1/2 cup nonfat or light sour cream
- 1/4 cup finely chopped scallions or fresh cilantro

Directions

Preheat oven to 450 degrees F.

Combine all of the filling ingredients in a
bowl and toss to mix well. Set aside.

Coat a large nonstick skillet with cooking spray and
preheat over medium heat. Place a tortilla in the pan
and heat for 10 to 15 seconds on each side, until the
tortilla is pliable enough to roll up.

Lay the tortilla on a flat surface and spread 1/4 cup of the
filling along one end. Roll the tortilla up to enclose the filling.

Coat a 9x13-inch pan with nonstick cooking spray and lay
the enchilada in the pan, seam side down. Repeat with the
remaining tortillas, leaving a 1/4-inch space between the
enchiladas to prevent them from sticking together.

Pour the sauce over the enchiladas, covering them completely.
Bake uncovered for 8 minutes. Sprinkle the cheese over the top
and bake for about 3 minutes more, or until the cheese is melted.

Serve hot, topping each serving with some of
the sour cream and scallions or cilantro.

Nutritional Facts

Nutritional Information Per Serving (1/4 of recipe):
Calories: 356, Carbohydrate: 33 g, Cholesterol: 60 mg,
Fat: 9 g, Saturated Fat: 2.7 g, Fiber: 2.4 g,
Protein: 30 g, Sodium: 681 mg, Calcium: 379 mg
Diabetic Exchanges: 3 Lean Meat, 2 Starch, 1/2 Vegetable

Serving Size

4