Chicken Enchiladas

1 teas. / 5 mL Watkins Liquid Garlic Spice
1 Cup / 250 mL Chopped Onion
1/4 Cup / 60 mL All-Purpose Flour
1 Can (15 oz. / 425 g) Tomato Sauce
1/2 Cup / 125 mL Water
1/4 Cup / 60 mL Watkins Inferno Sauce
1 Tbsp. / 15 mL Watkins Chicken Soup Base
1 teas. / 5 mL Watkins Oregano
1 teas. / 5 mL Watkins Cumin
1 Cup / 250 mL Reduced-Calorie Sour Cream
3 Cups / 750 mL Finely-Chopped Cooked Chicken
1-1/2 Cups / 375 mL Shredded Reduced-Fat Cheddar Cheese
1 Can (4 oz. / 113 g) Chopped Green Chiles
12 6-inch/15 g Corn Tortillas
Chopped Tomato, Sliced Green Onions, and Reduced-Fat Sour Cream, for garnish

In medium saucepan, heat Garlic Liquid Spice over medium heat. Add onion; sauté until tender. Stir in flour; mix well. Stir in tomato sauce and next five ingredients. Cook and stir until mixture begins to boil and thicken. Remove from heat; slowly stir in the sour cream. In large bowl, combine 1 cup / 250 mL of the sauce, chicken, 1 cup / 250 mL cheese, and green chiles; mix well. Dip one tortilla at a time into remaining sauce to soften. Place on a plate and spoon on some of the chicken mixture; roll up. Arrange in greased 13-x9-inch / 33-x23-cm baking dish. Spoon any remaining sauce on top. Sprinkle with remaining cheese. Bake at 350ºF / 180ºC for 25 minutes or until bubbly. Garnish as desired. Makes 6 servings.

Nutritional Information Per Serving:
Calories 440, Protein 35g, Carbohydrates 36g, Sodium 1300mg, Fat 17g, Saturated fat 8g, Cholesterol 89mg, Dietary fiber 5g

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