6 Tbsp honey
5 Tbsp lime juice
1 Tbsp chili powder
1 tsp minced garlic
salt and pepper to taste
1 lb cooked, shredded boneless skinless chicken breasts
Mix ingredients in a zip top bag. Let sit in fridge for 30 minutes.
10 whole wheat or whole grain tortillas
2 c shredded low fat cheese - divided, reserve 1/2 c for top
2 10 oz cans green enchilada sauce
1/2 c fat free half and half
Place chicken and a bit of cheese in the middle of the tortilla and roll up. Pour 1/2 c enchilada sauce in bottom of sprayed 9 x 13 pan. Place all the filled tortillas seam side down and cover with rest of sauce that's been mixed with half and half. Sprinkle rest of cheese on the top. bake 350 for 30 minutes.
Makes 10 enchiladas.
Garnish with lettuce, sour cream, tomatoes, cilantro, avocados
Nutritional info per enchilada:
Calories 271.0 Total Fat 6.0 g Cholesterol 27.4 mg Sodium 1,051.7 mg (most comes from the enchilada sauce) Total Carbohydrate 37.6 g Dietary Fiber 4.7 g Sugars 10.7 g Protein 19.4 g
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