12 corn tortillas
1 cups canned enchilada sauce (mild)
1 can (8 oz.) unsalted tomato sauce
1 cup diced cooked chicken or turkey (white meat)
1/4 cup sliced black olives
1 Tbsp. Slivered almonds
1/2 cup grated imitation mozzarella cheese
1 cup plain low-fat yogurt or 2 cups mock sour cream (see recipe on page 70)
1/4 cup chopped green onions
Preheat oven to 350 degrees. Soften tortillas by wrapping in wax paper and microwaving for 1/2 to 2 minutes or by wrapping in foil and warming in conventional oven for 10 minutes. Mix enchilada sauce and tomato sauce. Mix chicken, olives, and almonds with about 1/2 cup sauce to moisten.
Spoon cup of chicken mixture down center of each warm tortilla. Roll and place seam side down in a 9x13-inch baking dish. When all are in place, cover with remaining sauce and grated cheese. Bake uncovered for 15-20 minutes. Before serving, spoon yogurt or mock sour cream down center of dish and sprinkle with green onions. Makes 6 servings.
Nutrient Analysis: Per serving: Serves about 6
Sat. fat: 2.5