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Light Swiss Enchiladas

12 corn tortillas
1 medium onion, chopped
1 clove garlic, pressed/minced
1/2 lb lean ground chicken
16 oz can, tomato puree
1/4 cup canned whole green chiles
1/2 teaspoon salt
2 1/2 cup defatted, chicken stock
2 cup dry instant non-fat milk
1/2 lb low fat swiss cheese grated
1 fresh cilantro garnish

Preheat oven to 350 degrees. Wrap tortillas tightly in foil and
place in preheated oven for 15 minutes to soften. While tortillas
are warming, cook onion an d garlic, covered, over low heat until
soft, adding a little water or stock if necessary to prevent
scorching. Add chicken and cook over medium heat, stirring frequently
until chicken is cooked, about 5 minutes. Add tomato puree, chilies
and salt and mix well.

Simmer, uncovered for 10 minutes. While chicken mixture is simmering,
combine stock and dry milk powder in saucepan and mix thoroughly.
Slowly heat to simmer, stirring frequently. Dip each tortilla in
milk sauce. Divide chicken filling, spooning 1/4 cup mixture down
the center of each tortilla. Roll each tortilla around filling and
place, seam side down, in glass baking dish that has been sprayed
with non-stick vegetable coating. Pour milk sauce over top and bake
in 350 degree oven for 20 minutes. Remove from oven and sprinkle
grated cheese evenly over top. Return to oven for another 5 minutes
until cheese is melted. To serve, place each enchilada on a plate
and garnish with fresh cilantro if desired. This recipe may also
be made in individual au gratin dishes.


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