Yield: 4 Servings
|¾ cup||Cooked broccoli florets; chopped|
|¾ cup||Shredded cooked chicken|
|⅓ cup||Roasted red bell peppers; (from 7.25-oz. jar), drained, sliced|
|2 tablespoons||Sliced green onions|
|1 can||(10 oz) old el paso enchilada sauce|
|4||Soft corn tortillas; 6" size|
|¾ cup||Shredded reduced-fat taco-flavored cheese blend|
Heat oven to 350 F. In medium bowl, combine broccoli, chicken, roasted peppers, onions, and ¼ cup of the enchilada sauce; mix well.
Spoon ⅓ cup chicken mixture onto center of each tortilla. Sprinkle each with 1 tablespoon of the cheese. Roll up tortillas; place, seam side down, in 8x8-inch (2-quart) baking dish. Pour remaining enchilada sauce over rolls. Cover with foil.
Bake at 350 F. for 20 minutes or until thoroughly heated. Remove foil; sprinkle enchiladas with remaining ½ cup cheese. Bake an additional 5 minutes or until cheese is melted. If desired, serve with nonfat sour cream.
FELIZ ANO NUEVO: Start the New Year Off Light. Mexican recipes don't have to be high in fat and loaded with calories. Here are two good examples of light entrees that maintain the taste and character of Mexican cuisine.
Find more in the latest issue of Pillsbury Classic Cookbooks, on sale now at your local supermarket.
With each new year comes a fresh beginning, new promise, and bright possibilities. Make the most of 1998! Copyright 1997 The Pillsbury Company Notes: Digital Dispatch Volume 2, No. 15 December 27, 1997 Recipe by: Pillsbury Classic Cookbooks Pillsbury's Posted to MC-Recipe Digest V1 #973 by "abprice@..." <abprice@...> on Dec 28, 1997