Re: ~ Watkins Chicken Enchiladas ~

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Posted by lauren on October 29, 2001 at 10:31:15:

In Reply to: ~ Watkins Chicken Enchiladas ~ 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!!!
: ----------------------------------------------------
: 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
:
: Request FREE Watkins Catalog today by e-mailing your complete mailing address to:
: watkins123@accessarizona.com

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: : This reduced-fat version of the popular Mexican dish will have your family and friends asking for seconds and even thirds. YUMMY!!! : : ---------------------------------------------------- : : 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 : : : : Request FREE Watkins Catalog today by e-mailing your complete mailing address to: : : watkins123@accessarizona.com

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