12    Corn Tortillas

      1    Medium onion, chopped

      1    Clove garlic, pressed/minced

    1/2 lb Lean ground chicken

     16 oz Can, tomato puree

    1/4 c  Canned whole green chiles

    1/2 ts Salt

  2 1/2 c  Defatted, chicken stock

      2 c  Dry instant non-fat milk

    1/2 lb Low fat Swiss cheese grated

      1    Fresh cilantro garnish

  Servings:  4
  Can use fat-reduced Swiss or Jack cheese, grated, 2 cups.  Omit salt if
  stock is salted.
  Preheat oven to 350 degrees.  Wrap tortillas tightly in foil and place in
  preheated oven for 15 minutes to soften. While tortillas are warming, cook
  onion an dgarlic, covered, over low heat until soft, adding a little water
  or stock if necessary to prevent scorching. Add chicken and cook over
  medium heat, stiffing frequently until chicken is cooked, about 5 minutes.
  Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10
  minutes.
  While chicken mixture is simmering, combine stock and dry milk powder in
  saucepan and mix thoroughly.  Slowly heat to simmer, stirring frequently.
  Dip each tortilla in milk sauce.  Divide chicken filling, spooning 1/4 cup
  mixture down the center of each tortilla.
  Roll each tortilla around filling and place, seam side down, in glass
  baking dish that has been sprayed with non-stick vegetable coating.  Pour
  milk sauce over top and bake in 350 degree oven for 20 minutes.  Remove
  from oven and sprinkle grated cheese evenly over top.  Return to oven for
  another 5 minutes until cheese is melted.
  To serve, place each enchilada on a plate and garnish with fresh cilantro
  if desired.  This recipe may also be made in individual au gratin dishes.
  Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg
  Jeanne Jones 'Cook it Light'  S.A. Express News, 19 SEP 90