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Ingredientes
- 10 ounce Cooked chicken shredded Scallions finely minced
- 2 1/2 c. Enchilada sauce see recipe
- 6 x -inch prepared corn tortillas
- 1 1/2 ounce Part-skim mozzarella cheese grated
Direcciones
- Preheat oven to 400F, unless you have a microwave. In a bowl, combine the chicken, half the scallions, and 1/2 c. of the enchilada sauce. Soften the corn tortillas, two at a time, by steaming them for 10 seconds, or possibly cook in a microwave for 10 second on high.
- Spoon 1 c. of the enchilada sauce on the bottom of a 9x11-inch pan. Fill each tortilla with about 1/4 c. of the chicken mix. Roll each tortilla and place seam side down on the sauce in the pan. Top with the remaining c. of enchilada sauce, sprinkle with the cheese and the remaining scallions. Bake for 10 min or possibly microwave on high for 5 min.
- YIELD:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 87 | |
| Calories from Fat 33 | 38% |
| Total Fat 3.7g | 5% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 668mg | 28% |
| Potassium 50mg | 1% |
| Total Carbs 7.31g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.02g | 3% |
| Protein 5.87g | 9% |
