SPICY CHICKEN PHYLLO ROLLS RECIPE - (4.2/5)

Spicy Chicken Phyllo Rolls Recipe - (4.2/5) image

Provided by Angela-4

Number Of Ingredients 12

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1 tablespoon canola oil
1 1/4 pounds ground chicken
1 Vidalia onion,finely chopped
1 (4-oz) can chopped mild green chilies
1 (1-oz) package saltfree taco seasoning
2 garlic cloves, minced
1 cup reduced-fat shredded sharp cheddar cheese
2 tablespoons reducedfat sour cream
1/4 cup fresh cilantro,chopped
4 scallions, finely chopped
16 (9x14) sheets frozen phyllo dough, thawed
1 cup low-sodium mild green salsa

Steps:

Preheat oven to 375°F. Spray two baking sheets with nonstick spray. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chilies, taco seasoning and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove from heat. Stir in cheese, sour cream, cilantro and scallions, mixing with a fork until well blended. 3. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo sheet with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. 4. Repeat with remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls. 5. Bake until the filling is hot and the rolls are lightly golden, 20-25 minutes. Let cool 5 minutes, then cut each roll in half. Serve with the salsa. NUTRITION INFORMATION Per serving [2 rolls (4 halves) with 2 tablespoons of salsa]: 390 calories; 17 g total fat (2.5 g saturated fat, 0 g trans fat); 60 mg cholesterol; 390 mg sodium; 31 g total carbohydrate; 3 g dietary fiber; 22 g protein Dietary exchanges: 2 starch, 1 medium-fat meat, 1 lean meat, 11/2 fat, 1/2 vegetable