From Paulette Vickery's Recipe Collection

BB: FAVORITE CHICKEN ENCHALADAS

main dish, poultry

1 each onion, chopped
1 can chopped green chilis
1 can nonfat chicken broth, 14oz
1 tablespoon corn starch
1 tablespoon flour
3 tablespoon liquid butter buds
1 teaspoon minced garlic, in a jar
2 cup cooked white chicken, diced
12 each large flour tortillas
2 cup nonfat cheddar cheese
1 can mexican stewed tomatoes 14oz
1 can hot japileno relish, 7 1/2oz
2 cup mock sour cream

Combine liquid butter buds, onion, and garlic in a sauce pan and cook until tender. Add flour, corn starch, canned chicken broth, and green chilis. Stir with a wire whisk until bubbley and smooth. Add flour mixed with water if a thicker sauce is desired. Add seasonings, and cooked chicken. Remove from heat. Combine stewed tomatoes, drained japileno relish, 2 cups mock sour cream, and 1/2 of the cheddar cheese together in a bowl. In a large bowl combine both sauces together. Make enchaladas by spooning chicken sauce mixture onto flour tortilla. Next, roll them up and place in a pammed casserole dish, seam side down. Pour rest of the chicken sauce over the rolled tortillas. Sprinkle remaining cheese on top. Bake at 350 degrees, 15-20 minutes or until hot and bubbley. Per serving: fat 4 G, cholesterol 19 MG, fiber 2 G, calorries 242, 15 percent from fat, protein 15 G, carbohydrate 39 G, sodium 436 MG.

Yield: 12 servings





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