* Exported from MasterCook * I'm Just Wild About Chicken Enchiladas Recipe By :Laurie Egglezos Serving Size : 4 Preparation Time :0:00 Categories : Broadway FoodMover Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound cooked white meat chicken -- shredded 1/8 cup low sodium chicken broth 4 soft flour tortilla shells -- 6 inch 1 small onion -- chopped 1 red bell pepper -- chopped 2 teaspoons garlic -- minced 4 ounces low fat cheddar cheese -- shredded 8 ounces enchilada sauce -- low fat non-stick cooking spray leaf lettuce -- for garnish chopped tomato -- for garnish dill pepper -- for garnish Spray cooking spray in skillet and sauté onions and garlic and peppers until onions are translucent and peppers are soft. Stir in chicken and stock and heat until almost all stock is evaporated. Put in about 1/4 filling in each tortilla and roll seam side down. Place in oven-proof dish. Top with enchilada sauce and shredded cheese and bake in 350ºF oven about 10 minutes until cheese is melted and sauce is hot and bubbly. Serve with optional lettuce, chopped tomato, and dill pepper. Source: "Richard Simmons Cookin' On Broadway Cookbook - page 39" Copyright: "2000" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 6g Fat (60.1% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 83mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 1 Fat. NOTES : Ignore nutritional info added by software and use these: FoodMover windows to close per serving: protein 2 dairy 1 starch 1 calories 272 protein 26g carbohydrate 25.4g total fat 6g sodium 532mg Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0