Chicken Enchiladas

Serves 6 (2 enchiladas per person)

Ingredients:
- 12 yellow corn tortillas
- 3 cups shredded chicken
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1-2 teaspoons chile powder
- 2 teaspoons dried oregano, crushed
- 1 (8 oz) can red enchilada sauce
- 1 1/2 cups tomato salsa
- 2 teaspoons olive oil
- 1 cup shredded cheese

Preparation: Preheat oven to 350 degrees. In a large bowl, combine chicken, onion, garlic, green chilies, cumin, salt, chile powder and oregano. In a medium bowl, combine enchilada sauce and salsa. Oil a 9x13 inch baking dish with olive oil. Line a microwave safe bowl with damp paper towels, place tortillas on top and place another damp paper towel atop tortillas. Microwave 20-30 seconds to heat and soften tortillas.

Place 1/2 cup sauce mixture on bottom of pan and distribute evenly. Fill each tortilla with 1/3 cup chicken mixture. Roll tightly and place seam side down in pan. Repeat with remaining tortillas. Cover with sauce evenly, cover with foil and bake for 20-25 minutes. Uncover, evenly distribute cheese and return to 5-10 minutes or until cheese is melted and sauce is bubbling. Allow to cool 10 minutes before serving.

Per serving: 318 calories, 10g fat (4g saturated), 32g carbohydrates, 26g protein
Recipe courtesy of Adriene Worthington, RD