Re: Sharon/Enchilada recipe

[Guest guest]

Dear Sharon,

That recipe sounds awesome. Thank you. On the email I got, however, the

measurements were not next to the ingredient. Can you possibly repost the

recipe? I

would love to try it!

Thanks Sharon!

Peace,

Jen N.

Angels, like parables and fine poetry, speak in many layers of meaning and

mystery, trying to express the inexpressible. If we ignore them, our lives are

the poorer. - Archbishop Desmond Tutu

[Guest guest]

Here are both enchilada recipes, since I don't remember which I

posted, haha!

Low Fat Sour Cream Chicken Enchiladas:

2 cans canned white meat chicken

1/2 onion, finely chopped

1 package taco seasoning

Pan spray to coat

2 cans enchilada sauce, red or green

1 can chopped green chilies

1 8 oz container low fat sour cream

2 cups low fat Mexican blend cheese

8 flour tortillas

Preheat oven to 350 degrees. Spray skillet with spray. Drain and

flake chicken. Add onions and taco seasoning. Heat and mix chicken

until slightly browned. Set aside.

Place enchilada sauce in pie pan and heat 15-20 seconds. Dip

tortilla in enchilada sauce. Sprinkle a handful of cheese and green

chilies down the center, followed by a spoonful of sour cream. Add

desired amount of chicken, roll and place seamside down in the pan.

Repeat with remaining tortillas.

Cover pan with foil and bake for 25 minutes. Top with remaining

cheese and return pan to the oven until cheese is melted.

Chicken Enchiladas

1/2 cup chopped onion

1 teaspoon cooking oil

4 ounces reduced fat cream cheese

1 Tablespoon water

1 teaspoon ground cumin

1/8 teaspoon black pepper

1/8 teaspoon salt

4 cups chopped, cooked, skinless chicken breast

12 8 inch tortillas

1 10 3/4 oz can reduced fat, reduced sodium condensed cream of

chicken soup

1 cup skim milk

1 4 ounce can chopped green chilies

1/2 cup shredded cheddar cheese

In a small skillet saute onion in oil. In a mixing bowl stir

together cream cheese, water, cumin, black pepper, and salt. Stir

in cooked onion and chicken into cream cheese mixture. Wrap

tortillas in foil and heat in a 350 degree oven for ten minutes or

until softened. Spoon about 1/4 cup of the chicken mixture onto

each tortilla. Roll up the tortillas and place seam side down on a

baking dish that has been sprayed with non-stick cooking spray.

To make sauce, combine soup, sour cream, milk, and green chilies.

Pour over enciladas. Bake at 350 degrees for 40 minutes or until

heated through. Sprinkle the enchiladas with cheddar cheese. Bake

uncovered for 5 minutes or until cheese is melted. Makes 12

enchiladas.

Sharon