Tuesday, February 19, 2008
I made these on the spur of the moment and we loved them. So great!
3 chicken breasts (3-4 oz each)
1 bell pepper
1/2 container low fat cream cheese
1/2 cup salsa
1 package instant brown rice
4 low fat, high fiber tortillas
1 cup low fat velvetta, cubed
1/4 cup fat free milk
Preheat the oven to 350. Cook the rice according to package directions. On the stove top, cook the chicken, bell pepper, salsa and cream cheese until cooked through and cheese has melted. Stir in the cooked brown rice. Melt together the milk and cheese, then cool slightly and set aside
Place 1/4 of the rice/chicken mixture onto each tortilla. Fold together and place seam side down in an 8x12 baking pan (sprayed with Pam). Pour about half the cheese sauce over the enchiladas when all have been assembled. Cook for approximately 20 mins. in the oven. Before serving, pour over the remaining cheese sauce and serve with salsa and light sour cream. Enjoy!