Chicken Cilantro Enchiladas

An effortless recipe for a favorite Mexican dish.

Per Serving: 334 Calories, 41g Carbohydrates, 31g Protein, 5g Fat, 2g Saturated Fat, 401mg Sodium, 4.2mg Fiber

Yield: 6 - 2 enchilada servings

Ingredients

4 skinless, boneless chicken breast halves, cooked and shredded
1 cup fat free sour cream
1-1/2 cups shredded low fat cheddar cheese
4 green onions, chopped
1 t. ground cumin
1/4 cup chopped fresh cilantro
1/2 tsp. pepper
1 – 12 ounce package corn tortillas
8 oz fresh salsa

Instructions

Preheat oven to 350 F.
In a large bowl, combine shredded chicken, fat free sour cream, cheese, green onions, cumin, cilantro, and pepper. Mix well.
In each corn tortilla, place a large spoonful of chicken mixture, rolling up and placing seam side down in 9x13 baking dish. Cover with fresh salsa.
Bake at 350 F for about 20 minutes, until bubbly and heated through

Source: Sharon Palmer, RD

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