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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/4 Tasse | H.C. Shredded Cheddar cheese; divided (5 oz. ) |
| 1 Tasse | Cooked chicken breast; shredded |
| 1 Tasse | Frozen chopped broccoli; thawed/drained |
| 10 x ca. 30 g | Enchilada sauce; divided |
| 1/2 Tasse | Non-fat sour cream; divided |
| 4 x ca. 30 g | Chopped green chiles; drained |
| 1 Teelöffel | Chili powder; (up to 2) |
| 1 Esslöffel | Minced cilantro; (optional) |
| 8 | Corn; (6 inch) tortillas |
| 1 Tasse | lettuce Shredded |
| 1/2 Tasse | tomatoes diced |
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Mix together 1 cup cheese, chicken, broccoli, 1/4 cup enchilada sauce, 1/4 cup sour cream, chiles, chili powder and cilantro. Place tortillas on Microwave-save plate; cover with plastic wrap. Microwave on High 1 minute. Place 1/4 cup cheese mixture down center of each tortilla; roll up. Place seam side down, in 10x6" baking dish. Cover with remaining enchilada sauce.
Cover with plastic wrap, venting corner. Microwave on High 7-8 minutes or until hot. Remove from oven; sprinkle with remaining cheese. Cover and let stnad 2 minutes. Serve with lettuce, tomatoes and remaining sour cream.
Per serving: 137 calories, 2 grams fat, 11 mg. Cholesterol, 558 mg. Sodium Mc formatting by bobbi744@acd. Net Icq #12099523
listed are using that kind of cheese.
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