Title: Chicken enchiladas -- lowfat
 Categories: Poultry
      Yield: 8 Servings
 
     10 oz Cooked chicken -- shredded
      2    Cups
           Scallions -- finely chopped
  2 1/2 c  Enchilada sauce -- see
           Recipe
      6    Inch prepared corn --
           Tortillas;
  1 1/2 oz Part-skim mozzarella cheese
           Grated
 
  Preheat oven to 400F, unless you have a microwave. In a bowl, combine
  the chicken, half the scallions, and 1/2 cup of the enchilada sauce.
  Soften the corn tortillas, two at a time, by steaming them for 10
  seconds, or cook in a microwave for 10 second on high. Spoon 1 cup of
  the enchilada sauce on the bottom of a 9x11-inch pan. Fill each
  tortilla with about 1/4 cup of the chicken mixture. Roll each
  tortilla and place seam side down on the sauce in the pan. Top with
  the remaining cup of enchilada sauce, sprinkle with the cheese and
  the remaining scallions. Bake for 10 minutes or microwave on high for
  5 minutes. YIELD: Serves 8 Each serving: 151 cals, 15gm protein,
  3.4gm total fat, 16gm carbo, 3.3mg chol, 3.3gm fiber, 65mg sodium,
  95mg calcium Exchanges: 1 1/2 meat, 2/3 starch, 1/2 vegetable