Serve with green salad
1 14.75-ounce can pink salmon, drained and bones removed
1 4-ounce can diced green chilies
¾ cup green onions, chopped
½ cup cilantro, chopped
1½ cups sour cream, fat free
1½ cups low-fat cheddar cheese, shredded
1½ teaspoons ground cumin
8 8" flour tortillas
8 tablespoons low-fat cream cheese
1½ cup enchilada sauce or salsa picante
Preheat oven to 350°.
- Mix first seven ingredients in a large bowl, reserving ½ cup cheddar cheese.
- Place approximately ½ cup of the filling down the center of each tortilla and top each with 1 tablespoon cream cheese.
- Fold tortilla over filling from each end and each side to enclose filling and place, seam side down in an oiled 9"x13" baking dish.
- Pour enchilada sauce to cover tortillas and cover baking dish with foil.
Bake approximately 45 minutes until sauce is bubbling and enchiladas slightly browned. Remove foil, sprinkle reserved cheddar cheese on top and return to oven for about 5 minutes.
Per serving: 323 calories, 24 gm protein, 34 gm carbohydrate, 9 gm fat, 3 gm sat fat, 3 gm mono fat, 38 mg cholesterol, 2 gm fiber, 758 mg sodium.