Low Fat Chicken Enchiladas

My good friend and my personal trainer, Tara, passed along this delicious low fat recipe for chicken enchiladas.

Ingredients:

• 2 or 3 Chicken Breasts, boiled, cooled and shredded
• 4 green onions, chopped
• 2 TBSP cilantro, chopped
• 2 Jalapenos seeded and minced
• 3- 10oz. cans green enchilada sauce
• 10 corn tortillas
• 1 cup fat free cheddar cheese ( i use low fat cuz it melts better)

Directions:

Saute green onions, cilantro and jalapenos in a bit of EVOO.

Mix chicken, 1 can of enchilada sauce and the sauteed veggies together in a bowl.

Pour the other 2 cans in a separate bowl and heat in microwave for a couple of minutes to warm up the sauce.

Place a small amount of enchilada sauce in bottom of 9 x 13 pan.

Dip corn tortillas into enchilada sauce, add chicken mixture to middle of tortilla and roll up and place in pan. (Corn tortillas don't hold up to well, they usually rip on me when I roll them up, but don't worry, it will still taste good, it may not look great at first, but after baking and adding the cheese, the end product looks good and tastes even better.)

Pour remaining enchilada sauce over rolled enchiladas.

Bake enchiladas at 350F for 20 minutes.

Add cheese to top of enchiladas and bake an additional 5 minutes or until cheese is melted.

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