Chicken Enchiladas (stuffing and topping only)

Name: Chicken Enchiladas (stuffing and topping only) Recipe
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Ingredients: 16oz raw chicken breast (cooked); 20 g jalapeno Pepper diced; 1/2 C corn (frozen or canned); 2 oz Red Kidney Beans (canned); 2 oz Olives (about 20 small); 2 oz Cheddar Cheese; 2 oz Monterey Cheese; 1 C (8 oz) Non Fat Cottage Cheese; 1/2 C (4oz) Salsa; 1 slice (30g) Onion; Mix everything together and put 165g on each tortilla (of your choice). Roll it burrito style and place in a pan (Spray with non stick cooking spray first.) Do this with all 6 totillas. cover the top with 2 more oz of Cheddar Cheese and 2 more oz of Monterey Cheese. Cover w/foil.

Minutes to Prepare: 60
Minutes to Cook: 40

Number of Servings: 6

Ingredients

16oz raw chicken breast (cooked)20 g jalapeno Pepper, diced1/2 C corn (frozen or canned)2 oz Red Kidney Beans (canned)2 oz Olives (about 20 small)2 oz Cheddar Cheese2 oz Monterey Cheese1 C (8 oz) Non Fat Cottage Cheese1/2 C (4oz) Salsa1 slice (30g) OnionMix everything together and put 165g on each tortilla (of your choice). Roll it burrito style and place in a pan (Spray with non stick cooking spray first.) Do this with all 6 totillas. cover the top with 2 more oz of Cheddar Cheese, and 2 more oz of Monterey Cheese. Cover w/foil.

Directions

Bake @ 350 for 30 Minutes

Serving Size:�6 Enchiladas

Servings Per Recipe: 6

Nutritional Info Amount Per Serving