#NAME:"Chicken Enchiladas",#SERV:[3,6,12],#ING:[["2 boneless skinless chicken breasts (4 ounce), cooked and shredded","1/4 c. diced onion","1 tbl. cilantro leaves, chopped","3 ozs. fat-free mild Mexican or cheddar cheese, grated","1/2 tsp. garlic powder","4 no-oil corn tortillas","1 c. fat-free enchilada sauce","1 tsp. sliced black olives"],["4 boneless skinless chicken breasts (4 ounce), cooked and shredded","1/2 c. diced onion","2 tbl. cilantro leaves, chopped","6 ozs. fat-free mild Mexican or cheddar cheese, grated","1 tsp. garlic powder","8 no-oil corn tortillas","2 c. fat-free enchilada sauce","2 tsp. sliced black olives"],["8 boneless skinless chicken breasts (4 ounce), cooked and shredded","1 c. diced onion","4 tbl. cilantro leaves, chopped","12 ozs. fat-free mild Mexican or cheddar cheese, grated","2 tsp. garlic powder","16 no-oil corn tortillas","4 c. fat-free enchilada sauce","4 tsp. sliced black olives"]],#DIR:["1)Preheat oven to 350°.","2)Combine the chicken, onion, cilantro (reserving some for garnish), grated cheese, and garlic powder in a large bowl.","3)Place the enchilada sauce in a medium-size bowl and dip the tortillas into the sauce; place on a platter.","4)Spoon a portion of the filling onto each tortilla, then roll them into tubes. Spoon some of the sauce in the bottom of a large, shallow baking dish.","5)Lay the enchiladas in the pan so that they touch each other. ","6)Ladle the rest of the sauce on top and garnish with sliced olives and cilantro. Cover the dish with foil and bake for 10 minutes.","7)Remove foil and bake another 10 minutes."],#PRE:" For those of you who don’t live in a Mexican food haven as I do, the main difference between a taco, burrito, and enchilada is that the enchilada is baked and covered in sauce. The sauce is often fatty, but fat-free ones are also available now. This recipe is fairly basic and you can add your own touches. Toss some cooked corn, peas, or rice into the filling, for instance. Or use tomatillo salsa instead of red enchilada sauce. Let your creative juices flow."
