LIGHT STYLE : Not the Whole Enchilada

If you’ve been avoiding Mexican dishes because you think they’re fattening, think again. Here’s an authentic Mexican enchilada that has been trimmed down to 210 calories--with only 17% of the calories from fat.

To eliminate more than twice the calories and fat, we grilled rather than fried the tortillas, and topped the enchiladas with low-calorie sour cream instead of cream. We also used skinless chicken, which is poached in low-sodium stock for additional cuts in calories and sodium.

ENCHILADAS SUIZA

2 whole chicken breasts, boned and skinned (1 pound boned weight)

1 cup low-sodium chicken stock

6 corn tortillas

Suiza Sauce

2 tablespoons low-calorie sour cream

Chopped green onions

Place chicken breasts in skillet and add chicken stock. Bring to boil, reduce heat, cover and simmer 10 to 15 minutes, or until chicken breasts are tender. Remove chicken breasts from stock, cool and shred meat.

Heat tortillas on ungreased griddle until piping hot and softened. Dip tortilla, 1 at a time, in Suiza Sauce. Place about 2 tablespoons shredded chicken in center of each tortilla and fold over once. Place on serving platter. Repeat with remaining tortillas and filling. Pour remaining Suiza Sauce over enchiladas. Garnish each enchilada with 1 teaspoon sour cream and sprinkle with green onions. Makes 6 servings.

Suiza Sauce

4 tomatoes, peeled, or 1 (1-pound) can low-sodium tomatoes, drained

1 large onion, chopped

1 teaspoon corn oil

1 cup evaporated nonfat milk

Combine tomatoes and onion in blender container and blend until smooth. Heat oil in skillet and add tomato mixture. Bring to boil, reduce heat to low and simmer, uncovered, 30 minutes or until slightly thickened, stirring occasionally. Gradually stir in evaporated nonfat milk. Heat through. Makes 6 servings.

Each enchilada with sauce contains about:

210 calories; 149 mg sodium; 52 mg cholesterol; 4 grams fat; 24 grams carbohydrate; 20 grams protein; 2 grams fiber; 17% calories from fat.