Chicken Enchiladas
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1 cup bottled picante sauce (look for one that has the lowest sugar)
3 oz. 1/3-less-fat cream cheese
1 tsp. ground cumin or chili powder
8 (6-inch) flour tortillas, low-carb/wholewheat
1 1/2 cups bottled green taco sauce (again, lowest sugar. If the amounts look high, you can just use your low-sugar picante/salsa)
Preheat oven to 350*F.
Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion, and saute until tender, about 5 minutes. Add the shredded chicken, 1/2 cup of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll up*. Place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top, and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350*F for 15 minutes or until cheese melts.
*Because the tortillas tend to be high in carbs (even low-carb ones), I tend to stuff each enchilada fuller and use less tortillas.
