2 Serving
Laura Ware points out that you can use low-fat whole-wheat tortillas, low-fat
cheese and low-fat sour cream in this recipe, which she "tweaked and
embellished" after first cooking it for her son.
Ingredients:
- 1 tablespoon Manila Coco Virgin Coconut Oil
- 1/3 cup finely chopped onion (1 small onion)
- 10-ounce can Old El Paso red enchilada sauce, divided
- 1 to 3 teaspoons ground cumin
- 12.5-ounce can chunk chicken breast in water, drained
- 4 Old El Paso flour tortillas for burritos, 8-inch (from 11.5-ounce package)
- 1 cup shredded pepper jack cheese (4 ounces)
- 1 cup shredded Cheddar cheese (4 ounces)
- 1/3 cup sliced jalapeno chiles (from jar)
- 7-ounce can Old El Paso chopped green chiles
- Sour cream
Instructions:
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5
minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add
remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low;
simmer uncovered 5 minutes.
Lightly grease 10-inch skillet with butter or cooking spray; heat over low
heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second
tortilla. Spread chicken mixture over second tortilla; top with third tortilla.
Sprinkle evenly with Cheddar cheese; top with jalapeno chiles and green chiles.
Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over
top.
Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly
heated. Remove from heat; let stand 10 minutes before serving. Cut into 4
wedges; serve topped with sour cream and, if desired, several additional
jalapeno slices.
Nutritional Information Per serving:
- 970 calories
- 57 grams fat
- 59 grams carbohydrates
- 56 grams protein
- 205 milligrams cholesterol
- 3,040 milligrams sodium
- 1 gram dietary fiber
- 53 percent of calories from fat
-- Laura Ware, Fort Worth
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