Recipe(tried): Quick and Easy Chicken Enchiladas, South-of-the-Border Rice

Wednesday night I made a 7lb roasted chicken, needless to say I had quite a bit left over! So with it I am made these last night, Chicken Enchiladas, I served south of the border rice, and corn on the cob, quick, very easy, and delicious!

For the enchiladas, I use the lowfat chicken soup, the original recipe called for cream of mushroom, but my fiance is allergic to them. I also like the taste of the tomato in them so instead of the chilis I use mild Rotel with chilis. Enjoy your weekend everyone!

Chicken Enchiladas

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles* see note
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch)flour tortillas
1/4 cup milk
Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, melt the butter/margarine and saute the green onion over medium heat until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the chili peppers, soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese and stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam-side-down in a lightly greased 9x13 inch baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes or until cheese is bubbly

NOTES : I use Rotel mild tomatoes w/chilis added, drain them and use half the can, or more to taste.
Top the enchiladas with the remaining tomatoes.

South-of-the-Border Rice

butter-flavored cooking spray
1/2 cup chopped onion -- (80 g)
2 cups canned no-salt -- (480 ml) no-fat
chicken broth
2 cups raw instant rice -- (330 g)
1/4 cup shredded carrot -- (30 g)
1/4 teaspoon ground cumin -- (1.25 ml)
1/8 teaspoon cayenne pepper -- (0.6 ml)
1/4 cup thinly sliced scallion -- (20 g)

Lightly coat a medium nonstick saucepan with cooking spray. Add the onion and saut over medium heat until the onion wilts, about 4 minutes. Add the broth and bring to a boil.
Stir in the rice, carrot, cumin, and cayenne pepper. Cover and remove from heat. Let stand for 5 minutes.
Fluff with a fork and serve with a sprinkling of sliced scallions.

Per serving: 133 calories (0% calories from fat), 3 g protein, 0 total fat (0 saturated fat), 29 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 89 mg potassium, 13 mg sodium
Diabetic exchanges: 2 carbohydrate (bread/starch)

*Notes, to this I occasionally add one can drained mild Rotel tomatoes with chilis for a flavor kick!