Low-Fat Chicken Enchiladas

• 2 c. shredded cooked chicken
• 1/2 c. tomatoes, chopped small but not fine
• 1/4 c. chopped canned green chilies
• 1/4 tsp. ground chili powder
• 1/3 c. chopped onion
• 1 c. shredded low-fat Cheddar cheese
• 4 c. salsa
• 10 small flour tortillas

1. Preheat oven to 350u0b0.
2. In a medium sized bowl, combine chicken, tomatoes, chilies, chili powder, onion and 1/2 cup of cheese.
3. Add about 3/4 cup of salsa; mix well.
4. Pour remaining salsa in a shallow, wide dish.
5. Dip a tortilla in salsa and lay on a plate.
6. Place about 1/3 cup chicken mixture in a strip toward one side of tortilla; roll up and place in a 13 x 9-inch casserole dish.
7. Repeat with remaining tortillas and chicken mixture.
8. Pour remaining salsa over filled enchiladas; sprinkle remaining cheese over all.
9. Bake, covered, 30 minutes.
10. Serve immediately.
11. Makes 10 enchiladas.
12. Two enchiladas constitutes 1 serving.
13. One serving contains 14 grams of fat.

chicken, tomatoes, green chilies, ground chili powder, onion, cheddar cheese, salsa, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224337 (may not work)