Skinny Chicken Enchiladas
2 cup cooked chicken chopped
4 oz green chiles diced
1 can green chili salsa (8 oz can)
1/2 tsp salt
2 cup fat-free half-and-half
1/4 cup oil (for frying)
12 corn tortillas
2 cup reduced-fat monterey jack cheese
1. Preheat oven to 350°F.Mix chicken, chilies and salsa in a small bowl. Mix the salt and cream in a large shallow dish.
2. Heat the oil in a frying pan over med-high heat. Fry the tortillas one at a time for a few seconds til they start to blister and turn soft. Immediately dip each one in the cream mixture.
3. Put a large dollop of the chicken mixture on each tortilla and roll it up. Place in an ungreased baking pan; flap side down.
4. Pour remaining cream over roll enchiladas; sprinkle cheese over top. Bake uncovered 20 minutes for 20 minutes, or until heated through.
Per Serving: Calories: 390, Total Fat: 17g, Sat Fat: 5g, Sodium: 1048mg, Carbs: 33g, Fiber: 4g, Sugar: 6g, Protein: 26g, Weight Watchers SmartPoints: 11
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