10 corn tortillas
8 ounces light cream cheese, softened
1/4 cup milk
2 cups cubed, cooked chicken
1/2 cup sliced green onions
1/4 cup slivered almonds
4 ounces (1 cup) shredded, low-fat Monterey Jack cheese
10 ounces mild enchilada sauce
6 ounce container frozen avocado dip, thawed
1/2 cup dairy non-fat sour cream
sliced radishes or almonds
Heat oven to 375 degrees F. In large bowl, combine cream cheese and milk. Stir in chicken, onions, 1/4 cup almonds and 1/2 cup of the cheese.
Heat tortillas on griddle. Spoon about 1/4 cup filling down center of each warm tortilla; roll up. Place seam side down in ungreased 13×9 inch (3-quart) baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.
Bake in preheated oven for 10 to 15 minutes or until bubbly. In small bowl, combine guacamole and sour cream. Spoon over warm enchiladas. Garnish with radishes.
Tip: For seafood enchiladas, 2 (6-oz) packages of frozen crabmeat or shrimp can be substituted for chicken.
Per serving: 223 calories, 17g protein, 13g carbohydrates, 11g total fat, 2g dietary fiber
* Source: Azteca Foods, Inc.
2 10-inch flour tortillas
6 ounces ground beef
1/2 1.25-ounce package taco seasoning mix
1 1/4 cups grated Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup chopped tomato
1/3 cup sliced green onions
1/4 cup diced pitted green olives
1/4 cup diced pitted black olives
1 1/2 tablespoons sliced, drained pickled jalapeno
Cook beef and taco seasoning in heavy medium skillet over medium heat until beef is brown and crumbles with fork, approximately 5 minutes. Cool.
Preheat broiler. Heat heavy large skillet over high heat. Add 1 tortilla and cook until crisp, turning occasionally, about 2 minutes. Remove from skillet. Cook second tortilla until crisp, turning occasionally, about 2 minutes. Leave tortilla in skillet, and reduce heat to medium. Sprinkle Cheddar cheese over tortilla in skillet. Top with second tortilla. Continue cooking until cheese melts, pressing with spatula, about 2 minutes more. Transfer to 12-inch pizza pan. Top with cooked beef, then Jack cheese. Broil until cheese melts, about 3 minutes. Sprinkle tomato, onions, green olives, black olives and chiles over pizza. Cut into wedges and serve.
Makes one 10-inch pizza.
Per serving: 253 calories, 13g protein, 12g carbohydrates, 16g fat, 1g dietary fiber
*Source: Spoons Grill & Bar Restaurant in Tustin, California.
6 wheat flour tortillas (about 6 1/2 inches)
1 cup sliced mushrooms
1 medium clove garlic, minced
1 tablespoon margarine
1 can (10 3/4 ounces) condensed broccoli cheese or cheese soup
1/2 cup sour cream
2 cups cubed cooked turkey
1 cup cooked broccoli flowerets*
1 cup sliced cooked carrots*
1/4 cup sliced green onions
Lightly brush 6 (10 ounce) custard cups, ramekins or small bowls with softened margarine. To prepare each tortilla shell, soften tortilla by warming briefly in skillet or microwave oven. Gently push tortilla into custard cup to form shell. Place cups on baking sheet. To make filling, in large non-stick skillet, saute mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blending well. Stir in turkey, broccoli, carrots and green onions. Spoon about 3/4 cup filling into each tortilla shell. Bake at 375 degrees F for 20 to 25 minutes until filling is hot. Carefully remove baked shells from custard cups.
*Or use 2 cups of any left-over cooked vegetables, such as peas, cut green beans, corn, cauliflower, asparagus, etc.
Per serving: 316 calories, 20g protein, 26g carbohydrates, 15g total fat, 2g dietary fiber
* Source: The Tortilla Industry Association.