Chicken And Cheese Enchiladas

• 8 oz. shredded, cooked chicken
• 1 1/2 c. salsa
• 2 tsp. fresh lime juice
• 1/2 c. low-sodium beef broth
• 1 Tbsp. tomato paste
• 4 (6-inch) corn tortillas
• 3 oz. shredded cheese
• 1/2 c. chopped red onion

1. Preheat oven to 350u0b0.
2. Combine chicken, 1/2 cup of salsa and lime juice.
3. To remaining salsa, add beef broth and tomato paste. Stir until blended.
4. Pour half of sauce in an 8-inch square pan. Spoon 1/4 of chicken mix into center of tortilla.
5. Sprinkle 1 1/2 tablespoons of cheese over it.
6. Loosely roll tortillas and arrange, seam side down, over sauce in pan.
7. Spoon other sauce over enchiladas.
8. Sprinkle with remaining cheese and red onion. Bake 25 minutes.
9. Makes 4 servings.
10. Contains 50 calories.

chicken, salsa, lime juice, lowsodium beef broth, tomato paste, corn tortillas, shredded cheese, red onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275093 (may not work)