Chicken Enchiladas

By dette

1 (11 oz) jar salsa
1 c. shredded cooked chicken breast
1 c. reduced-fat shredded Mexican cheese blend
3/4 c plain fat-free yogurt
1 small yellow squash, diced
3 tbsp canned diced jalapeno peppers
8 (6") corn tortillas
2 tbsp minced parsley

Ingredients

• 1 (11 oz) jar salsa
• 1 c. shredded cooked chicken breast
• 1 c. reduced-fat shredded Mexican cheese blend
• 3/4 c. plain fat-free yogurt
• 1 small yeloow squash, diced
• 3 tbsp canned diced jalapeno peppers
• 8 (6") corn tortillas
• 2 tbsp minced parsley

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees. Spread 1/3 c. of the salsa in the bottom of a 10 x 6" baking dish. Mix the chicken, 1/2 c. of the cheese, 1/2 c of the yogurt, the squash, and jalapenos in a bowl.

Heat the tortillas according to package directions. Spread about 1/4c. of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish. Pour the remaining sala over the tortillas, then sprinkle with the remaining 1/2 c. of cheese. Cover with foil and bake until the cheese mjelts, about 20 minutes. Top with the remaining 1/4 c. yogurt, sprinkle with the parsley, and serve.


215 cal; 3 g fat; 1 g sat fat; 10 mg chol; 599 mg sod; 39 mg carb; 5 g fib; 10 g prot; 235 mg calc POINTS: 4