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Cookbook
Featured EntreesPortobello Chicken EnchiladasA recipe from Cabot Creamery - the makers of the "World's Best Cheddar"
12 ounces chopped cooked chicken 8 ounces Cabot 50% Light Jalapeno Cheddar, grated 1/2 cup reduced-fat sour cream 1/2 cup chopped fresh cilantro 1 (4 1/2-ounce) can chopped green chilies, drained 1 cup diced portobello or cremini mushrooms 1/2 cup chopped red onion 4 large (8-inch) flour tortillas Optional garnishes: chopped fresh tomatoes, jalapenos, black olives, avocado, green onions, cilantro, salsa
- Preheat oven to 350ºF. Coat 9-by-13-inch baking dish with nonstick cooking spray and set aside.
- In large bowl, combine chicken, cheese, sour cream, cilantro and chilies. Gently fold in mushrooms and onion.
- Divide mixture among tortillas and roll up. Arrange in prepared baking dish and coat lightly with cooking spray.
- Bake for 30 to 40 minutes, or until golden. Serve with desired garnishes.
Recipe submitted by Laura Susan Norman of Athens, GA
Nutrition Per Serving: Calories 188 Calories from fat 47 Total fat 5.4g/ 8% Saturated fat 2g/ 14% Cholesterol 33mg/ 11% Sodium 558g/ 23% Total carbohydrates 20.3g/ 7% Dietary fiber 2g/ 8% Protein 15g/ 26%
25% of calories from fat 43% from carbohydrates 32% from protein
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