Posted by Watkins Associate Sherry Barcelo on September 08, 2001 at 23:39:53:
This reduced-fat version of the popular Mexican dish will have your family and friends asking for seconds and even thirds. YUMMY!!!
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Ingredients
1 tsp/5 mL WATKINS LIQ SPICE GARLIC
1 cup/250 mL chopped onion
1/4 cup/60 mL all-purpose flour
1 can (15 oz/425 g) tomato sauce
1/2 cup/125 mL water
1/4 cup/60 mL WATKINS INFERNO SAUCE 11.5OZ-340M
1 tbsp/15 mL WATKINS CHICKEN SOUP 10OZ-284G
1 tsp/5 mL WATKINS OREGANO
1 tsp/5 mL WATKINS CUMIN
1 cup/250 mL reduced-calorie sour cream
3 cups/750 mL finely-chopped cooked chicken
1-1/2 cups/375 mL shredded reduced-fat Cheddar cheese
1 can (4 oz/113 g) chopped green chiles
12 6-inch/15 g corn tortillas
Chopped tomato, sliced green onions, and reduced-fat sour cream, for garnish
Cooking Directions
In medium saucepan, heat Garlic Liquid Spice over medium heat. Add onion; sauté until tender. Stir in flour; mix well. Stir in tomato sauce and next five ingredients. Cook and stir until mixture begins to boil and thicken. Remove from heat; slowly stir in the sour cream. In large bowl, combine 1 cup/250 mL of the sauce, chicken, 1 cup/250 mL cheese, and green chiles; mix well. Dip one tortilla at a time into remaining sauce to soften. Place on a plate and spoon on some of the chicken mixture; roll up. Arrange in greased 13-x9-inch/33-x23-cm baking dish. Spoon any remaining sauce on top. Sprinkle with remaining cheese. Bake at 350ºF/180ºC for 25 minutes or until bubbly. Garnish as desired.
Makes 6 servings.
Nutrition Facts
Makes 6 servings.
Nutritional Information Per Serving
Calories 440
Protein 35 g
Carbohydrates 36 g
Sodium 1300 mg
Fat 17 g
Saturated fat 8 g
Cholesterol 89 mg
Dietary fiber 5 g
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