Marvelous Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I love Mexican food, and this is one of my favorites. Try using Monterey Jack cheese in place of the cheddar for a slightly milder flavor. Ingredients:
1 pound boneless skinless chicken breasts, cut into thin strips |
4 teaspoons chili powder |
2 teaspoons olive oil |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground coriander |
1 teaspoon baking cocoa |
1 cup fat-free milk |
1 cup frozen corn, thawed |
4 green onions, chopped |
1 can (4 ounces) chopped green chilies, drained |
1/2 teaspoon salt |
1/2 cup minced fresh cilantro, divided |
6 whole wheat tortillas (8 inches) |
1/2 cup salsa |
1/2 cup tomato sauce |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and cocoa; stir until blended.
2. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro.
3. Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.
4. In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through. Yield: 6 enchiladas.
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