Ingredients
- 10 oz. cooked chicken, shredded
- 2 cups scallions, finely chopped
- 2 1/2 cups Old El Paso Enchilada Sauce. I normally use 2 10 oz. cans but adjust to taste
- 6 inch prepared corn tortillas
- 1 1/2 oz. part-skim mozzarella cheese, grated
Directions
Preheat oven to 400 degrees F, unless you have a microwave. In a bowl, combine the chicken, half the scallions, and 1/2 cup of the enchilada sauce. Soften the corn tortillas, two at a time, by steaming them for 10 seconds, or cook in a microwave for 10 second on high. Spoon 1 cup of the enchilada sauce on the bottom of a 9x11-inch pan. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll each tortilla and place seam side down on the sauce in the pan. Top with the remaining cup of enchilada sauce, sprinkle with the cheese and the remaining scallions. Bake for 10 minutes or microwave on high for 5 minutes.
YIELD: Serves 8
Source: I found and tried the recipe from a website called WeightWatchers-Recipes.net It was very easy to make and my family couldn't get enough.
By Rhonda from Kansas City, MO
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