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Cabot Creamery

Portobello Chicken Enchiladas

A 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 350�F. 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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