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MyCookbook Member: rystock
Recipe Category: Poultry
Recipe Preparation Level: moderate
3 c cooked and shredded chicken breast
1 1/4(5-oz)finely shredded low-fat Monterey Jack
1 c snipped fresh chives
1/2 tsp minced garlic
1/2 tsp cumin
1/4 tsp ground black pepper
1 (29-oz) can enchilada sauce
12 corn tortillas,warmed
1/2 c(2-oz) finely shredded low-fat cheddar cheese
1 (2-oz) can sliced,pitted ripe olives,drained
Preheat oven to 350. In large bowl,combine chicken,
3/4 cup monterey jack cheese,1/2 c chives,garlic,
cumin and pepper. Set aside. Spread 1/2 c enchilada
sauce in 13x9 baking dish. Transfer remaining sauce
to large skillet. Heat sauce until warm. To soften
each tortilla,completely submerge in warm sauce. Shake off excess and transfer tortilla to plate. Spoon about 1/4 cup of chicken filling down center
and roll up to enclose. Place seam side down in baking dish. Repeat softening and filling for remaining tortillas. When all are in baking dish,
pour remaining sauce over filled tortillas. Top with
remaining 1/2 cup monterey jack cheese,cheddar cheese,1/2 cup of chives and olives. Cover and bake
about 30 minutes or until bubbly.
Serves 12;181 cal;6g fat;35mg chol
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