Stuffed Chicken Breasts with Enchilada Sauce

Chicken breasts filled with green chilies and cheese with a southwestern crust baked in enchilada sauce and corn is hot to trot! These are from a Trim and Terrific Cookbook so they are also figure friendly.

Makes 6 to 8 Servings.

2 pounds boneless, skinless chicken breasts, flattened

1 (4 oz.) can green chilies, drained

2 Tbsp minced garlic

4 oz. reduced fat Monterrey Jack cheese, cut into slices

1 1/2 cups breadcrumbs or seasoned breadcrumbs

1 Tbsp chili powder

1 tsp ground cumin

salt and pepper to taste

1 cup fat-free sour cream

2 cups canned enchilada sauce
1 cup frozen corn, thawed
chopped green onions

Spread each piece of chicken with the green chilies and garlic. Top each breast with a slice of cheese and roll up. Secure with a toothpick if needed. Combine breadcrumbs, chili powder, cumin, and salt and pepper in a bowl. Dip each chicken roll in sour cream and roll in crumb mixture. Chill before baking, time permitted.

To Prepare and Eat Now: Place breasts, seam side down, in a baking dish. Preheat oven to 400. Mix enchilada sauce with corn and pour over the chicken. Bake for 45 minutes or until chicken is done. Sprinkle with green onions before serving.

To Freeze: Wrap individually or together in a baking dish, label, and freeze. Recommended freezing time: up to 3 months.

To Prepare After Freezing: Remove from freezer to defrost. Prepare as above. Bake at 400 for 45 minutes to 1 hour.