Chicken enchiladas (lf)

Yield: 4 servings

Measure Ingredient
1 cup Onions -- chopped
1 Garlic clove -- minced
16 ounces Tomatoes
1 tablespoon Cornstarch
4 ounces Green chilies -- diced
8 ounces Tomato sauce
½ teaspoon Cumin
2 cups Chicken; cooked -- diced
⅓ cup Yogurt, lowfat -- plain
¼ cup Parsley, fresh -- chopped
8 6" corn tortillas
⅓ cup Sharp cheddar -- grated
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:

Place onion and garlic in a microwave-safe bowl. Cover tightly. Micro on 100% power 1½ min. Drain tomatoes, reserving liquid. Stir cornstarch into tomato juice until dissolved; stir into onion mixture. Cut up tomatoes. Stir cut up tomatoes, chilies, tomato sauce and cumin into onion mixture. Micro on high 4-5 min. or until sauce bubbles and is slightly thickened, stirring every minute during cooking. Set aside. IN a med. bowl, combine chicken, yogurt, and parsley. Wrap tortillas in paper towels. Micro on high 1 min. to soften. Spread about ¼ C. chicken mixture across lower ⅓ of each tortilla; roll up. Place rolled tortillas, seam side down, in an 11x7 inch mw-safe dish. Pour tomato-chili sauce over tortillas. MW on high 4-6 min. or until heated. Sprinkle w/ cheese. MW 1 min. or until cheese is melted.

Recipe By :

From: Terri Woltmon

04-15-94 (20:09) Num (4) Cooking

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