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This is a Weight Watchers recipe. Substitute soy cheese for the cheddar or leave it out completely. I don't have a problem eating these and they look IBS friendly. Enjoy!

CHICKEN & CHEESE ENCHILADAS

- 8 oz. shredded cooked chicken
- 1-1/2 cups salsa
- 2 teaspoons fresh lime juice
- 1/2 cup low sodium beef broth
- 1 tablespoon tomato paste
- four 6" tortillas
- 3 oz. shredded Cheddar cheese
- 1/2 cup finely chopped red onion
- Parsley sprigs for garnish (optional)

Pre-heat oven to 350

1. Combine:
chicken, 1/2 cup of the salsa and the lime juice

2. To the remaining salsa add:
beef broth & tomato paste
Stir until blended
Pour 1/2 sauce into 8" square baking pan

3. Spoon 1/4 of chicken mixture into center of each tortilla
Sprinkle 1-1/2 tablespoons of cheese over chicken mixture

4. Loosely roll the tortillas and arrange seam side down over the sauce in your pan
Spoon the remaining sauce over the enchiladas
Sprinkle with the remaining cheese and the red onions

Bake until hot & bubbly (approx. 25 minutes)

Weight Watchers: 1 enchiladas =
3 Proteins, 1 Vegetable, 1 Bread, 5 Optional Calories

Nutritional Information (1 enchilada)
304 Calories; 24 g protein, 12 g fat, 22 g carbohydrate, 73 mg cholesterol, 846 mg Sodium

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