GREEN CHILIE & CHICKEN ENCHILADAS

1/2 Cup Vegetable Oil 1 Cup Onion, chopped 2 Garlic Cloves, minced 1 Cup Chicken, shredded & cooked 1/4 Teaspoon Black Pepper

2 Cups Green Chile Sauce Cooking Spray 6 (6") Corn Tortillas 1/4 Cup Feta Cheese, crumbled

Preheat oven to 350°. Heat oil in a skillet. Add first 2 ingredients and sauté for 1 minute. Combine with the next 2 ingredients. Spread 1/4 cup of the Chile sauce in an 11 X 7 baking dish coated with cooking spray. Arrange 2 tortillas over the sauce. Top with 1/2 the chicken mixture and 1/2 cup Chile sauce. Repeat ending with tortillas. Sprinkle with the cheese. Bake for 20 minutes. Cut each tortilla stack in half.

SERVINGS 4; CALORIES 227; FAT 5.3 g; PROTEIN 18.4 g; CARBS 27.6 g; FIBER 4.7 g; CHOL 42 mg; IRON 1.7 mg; SODIUM 543 mg; CALC 131 mg SERVING SIZE= 1/2 Tortilla stack

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Updated 06/26/02