Honey-Lemon Chicken Enchiladas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. —Kristi Moak, Gilbert, Arizona
Ingredients
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1/4 cup honey
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2 tablespoons lemon or lime juice
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1 tablespoon canola oil
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2 teaspoons chili powder
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1/4 teaspoon garlic powder
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3 cups shredded cooked chicken breast
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2 cans (10 ounces each) green enchilada sauce
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12 corn tortillas (6 inches), warmed
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3/4 cup shredded reduced-fat cheddar cheese
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Sliced green onions and chopped tomatoes, optional
Directions
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1.
In a large bowl, whisk the first five ingredients. Add chicken and toss to coat.
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2.
Pour 1 can enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce.
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3.
Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.
Nutrition Facts
2 enchiladas (calculated without optional toppings) : 349 calories, 11g fat (3g saturated fat), 64mg cholesterol, 698mg sodium, 39g carbohydrate (14g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
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