Sunday, January 12, 2014
Chicken Enchiladas
Servings: 4
Serving Size: 2 Enchiladas
Ingredients
1 pound skinless,
boneless chicken breast halves
1 can reduced fat, reduced sodium cream of chicken soup
1/2 cup mild salsa
1 4 ounce can diced
green chiles
1 teaspoon chili
powder
1/2 teaspoon ground
cumin
8 6 - inches wheat flour tortillas, warmed
1 cup shredded
Mexican-style four cheese blend
Directions
In a small bowl, combine soup, salsa, chiles,
chili powder, and cumin. Put chicken in slow cooker and pour mixture over chicken. Cover and cook on low heat setting
for 4 to 5 hours.
Remove chicken and shred. Put chicken in a large bowl and coat with 1/2 of the sauce in the slow cooker. Reserve balance of sauce.
Put 1/3 cup of chicken mixture and about 2 teaspoon of the shredded cheese down the center of each tortilla and roll up.
Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over
enchiladas and sprinkle with remaining cheese.
Exchanges: 1.5 Starch, 3 Lean Meat. 0.5 Fat
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