Cream cheese enchiladas chicken Recipe

8 corn tortillas
2 cups shredded cooked chicken
1 cup grated Monterey jack cheese
2 tablespoons chopped green chiles
1 bunch scallions, chopped
1 (20 ounces) can mild enchilada sauce
1 (8 ounces) container nonfat plain yogurt

Description

Preheat oven to 350 degrees F. Sprays an 8-inch or 9-inch square casserole dish with nonstick spray. Cover the bottom of the dish with 4 corn tortillas, overlapping them if necessary. Sprinkle half the chicken, half the cheese, half the green chiles, and half the scallions on the tortillas.

In a medium-size bowl or large measuring cup, stir together the enchilada sauce and yogurt until smooth. Pour half of this mixture over the layers in the casserole dish. Then layer on the remaining 4 tortillas, the chicken, and the chiles. Sprinkle with half the remaining cheese. Pour the remaining sauce over the dish. Sprinkle with the remaining cheese and scallions. Bake, uncovered, for 30 minutes.
Makes 6 servings.

Another Recipe

Chocolate Crunch Bars

Source: Weight Watchers advertisement

6 cups cocoa crisp rice cereal
1 1/2 tablespoons margarine
1 1/2 tablespoons reduced-fat peanut butter
1/2 (16 ounces) package large marshmallows
1/3 cup reduced-fat semisweet chocolate morsels

Description

Place rice cereal in a large bowl; set aside. Combine margarine, peanut butter, and marshmallows in a medium saucepan; cook, stirring constantly, over low heat until marshmallows are melted and the mixture is smooth. Pour marshmallow mixture over cereal, stirring until cereal is well coated.

Stir in chocolate morsels. Press mixture into a 13 x 9 x 2-inch pan coated with cooking spray using a rubber spatula coated with cooking spray. Let cool completely. Cut into 24 bars. 2 points Per Bar: 96 calories, 2.2 g Fat, 0 g Fiber

Cherry Carnival

1 (16 ounces) can sour cherries
3 1/2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
2 1/2 cups granulated sugar, divided
2 eggs
1 1/2 cups milk
3 tablespoons cornstarch
2 tablespoons lemon juice
1/2 teaspoon almond extract

Description

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch pan. Drain cherries, reserving juice. Cut cherries into small pieces. Sift flour, baking powder and salt together. Mix shortening, 2 cups sugar, eggs and milk; beat until smooth. Blend in flour mixture and cherries; pour into prepared pan. Bake for 25 to 30 minutes; cut into squares.

Mix remaining sugar and cornstarch in a saucepan. Add enough water to reserved cherry juice to make 1 1/2 cups liquid; add lemon juice and almond extract. Add to cornstarch mixture; boil for 1 minute.
Serve over pudding squares, topped with whipped cream, if desired. Yield: 12 servings

Crabapple Hot Pepper Jelly

2 pounds crabapples
1 1/2 cups water
Red wine vinegar
3 3/4 cups granulated sugar
1 cup sweet green bell peppers
1/3 cup hot peppers

Description

Mix and match hot peppers for color and degree of heat. In a Dutch oven, combine crabapples with water. Cover and bring slowly to simmer. Cook until crabapples are very soft. Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl. Weight down with a saucer and heavy can. Let stand until dripping stops. Discard pulp.

Pour collected juice into a liquid measure. Add enough vinegar to make 3 cups. Combine in a saucepan with sugar. Bring to a boil, stirring. Add peppers, then boil briskly for 8 to 10 minutes or until set. Stir for 7 minutes to prevent floating peppers.

Pour jelly into hot, sterilized 8-ounce canning jars. Seal with two-piece canning lids. Let cool, then refrigerate. For long-term unrefrigerated storage, the process in boiling water bath for 5 minutes immediately after sealing jars. Makes six (8-ounce) jars.

NOTE: To test for set, remove the pan from heat. Dip a cold metal spoon into the liquid and hold well above the steam. Turn spoon sideways and let liquid runoff. When it forms two drops that run together and drip from the edge of a spoon, the jelling point has been reached.