Chicken Enchiladas

Betty Crocker's Diabetes Cookbook shares a recipe! Add a fiesta of flavor to chicken with garlic, lime and fresh greens.

Prep Time: 20 min
Total Time: 45 min
Makes: 6 servings

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1	can (10 oz) Old El Paso® enchilada sauce
1/4	cup cilantro sprigs
1/4	cup parsley sprigs
1	tablespoon lime juice
2	cloves garlic
2	cups chopped cooked chicken or turkey
1	cup shredded mozzarella cheese (4 oz)
6	Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1	medium lime, cut into wedges

Serve with...

Mexican Chocolate-Raspberry Parfaits
Total Time: 15 min

1.	Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2.	In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
3.	In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
4.	Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.
High Altitude (3500-6500 ft): Heat oven to 375°F. Increase first bake time to 25 minutes.

Health Twist

Though protein won't raise your blood glucose levels, it's still wise to eat only one serving per meal to control your total calorie intake.

Serve-With

Don't forget the rice and beans! Serve with 1/3 cup cooked rice and 1/2 cup Old El Paso® fat-free refried beans for a total of 4 1/2 Carbohydrate Choices.

Substitution

If you prefer green enchilada sauce to the red variety, go ahead and use it instead.

Nutrition Information:

1 Serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g, Trans Fat 1g); Cholesterol 50mg; Sodium 560mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 20g Percent Daily Value*: Vitamin A 8%; Vitamin C 6%; Calcium 20%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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