Try these easy ideas for getting in your dairy servings plus fruits and vegetables:
- Serve fat free or low fat yogurt with fresh fruit at breakfast
- Try bell pepper rings, grape tomatoes, and string cheese for a snack
- Add reduced fat cheese to salads, sandwiches, and casseroles
- Mix salsa with fat free yogurt to dip vegetables in
- Drink low fat milk with meals
Cheesy Chicken Enchiladas
Preparation:
Prep Time: 20 minutes
Cook Time: 30 minutes
Amount: 4 cups servings
Ingredients:
1 teaspoon Jewel® vegetable oil
1 medium onion, sliced
3 cups cooked and shredded boneless, skinless chicken breasts
1 (8 ounce) carton Jewel® sour cream (try the light version)
1 (4 ounce) can diced green chiles, drained
1/2 teaspoon Jewel® salt
1/4 teaspoon Jewel® chili powder
1 (8 ounce) package Jewel® fancy shred Colby jack cheese, divided (try the 2% milk option)
1 cup chunky salsa
1/4 cup water
1/2 teaspoon cumin
8 (10-inch) flour tortillas
Directions:
-
1. In medium skillet, heat oil over medium heat.
2. Add onions and sauté until softened (about 2-3 minutes); cool slightly. In large bowl, combine chicken, sour cream, green chiles, salt and chili powder.
3. Stir in sautéed onions and 1 cup cheese; set aside.
4. In small bowl, combine salsa, water and cumin.
5. Spread 1/2 cup salsa mixture in bottom of a 9×13-inch baking dish that has been sprayed with Jewel® no stick cooking spray.
6. Divide chicken mixture evenly among tortillas; roll-up tortillas.
7. Place in pan seam side down.
8. Pour remaining salsa mixture over tops of tortillas; sprinkle with remaining cheese. Bake in a preheated 350°F oven, uncovered, for 30 minutes.
9. Serve with additional sour cream, if desired.
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Lawndale News
5533 W. 25th St.
Cicero, IL 60804
ATTN. Fresh Take on Health and Nutrition Column from Jewel-Osco
Until next time!