Recipes: Chicken

the recipes

november 2003

Chicken

Enchilada Chicken

(makes 4 servings)

	Canola cooking spray
4	boneless, skinless chicken thighs
1	16-ounce jar enchilada sauce
1/3	cup shredded low-fat sharp cheddar cheese
1/4	cup chopped cilantro

Preheat the oven to 375°F. Spray a shallow baking dish with canola spray.
Rinse the chicken thighs and pat dry. Discard any fat. Arrange the chicken in the prepared dish and cover with the enchilada sauce.
Bake for 30 minutes. Sprinkle with cheese and continue to bake until cheese melts and chicken is cooked through (cut to test), about 10 minutes.
Sprinkle with cilantro and serve at once.

Per serving:	211 calories (36% calories from fat), 25 g protein, 9 g total fat (1.5 g saturated fat), 8 g carbohydrate, trace dietary fiber, 96 mg cholesterol, 480 mg sodium, 278 mg potassium
Diabetic exchanges:	3 1/2 lean protein, 1/2 carbohydrate (1 1/2 vegetable), 1 fat

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