Chicken Enchiladas
connie
Cover and bake at 375° for 25 minutes or until heated through.
ingredients
- 1 pound chicken breast cut into thin strips
- 4 t. chili powder
- 2 t. olive oil
- 2 T. flour
- 1 1/2 t. coriander
- 1 t. baking cocoa
- 1 C. fat free milk
- 1 C. frozen corn, thawed
- 4 green onions, chopped
- 1 can green chilies
- 1/2 t. salt
- 1/2 C. minced fresh cilantro
- 6 whole wheat tortillas
- 1/2 C. salsa
- 1/2 C. tomato sauce
- 1/2 C. shredded cheddar cheese
directions
- 1
Sprinkle chicken with chili powder. In a large skillet coated with cooking spray cook chicken in oil. Sprinkle with flour, coriander and cocoa; stir until blended.
- 2
Gradually stir in milk. Bring to a boil; cook for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer. Remove from heat and stir in 1/4 C. cilantro.
- 3
Spread 2/3 C. filling down the center of the tortilla. Roll up and place seam side down in 9x13 baking dish, sprayed with cooking spray. Combine salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake.
Source: connie
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