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Healthy Chicken Enchiladas

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  • 4 Tbl. onion, minced
  • 12 oz. cooked chicken breast, diced
  • 2 tsp. cumin
  • 2 tsp. oregano
  • 1 tsp. chili powder
  • 2 cups vegetable stock
  • 8 corn tortillas
  • 4 oz. low-fat chedder cheese
  • 4 oz. shredded green leaf lettuce
  • 4 medium Roma tomatoes, sliced
  • 1 large onion, sliced
  • 2 Tbs. garlic, minced
  • 3 cups vegetable stock
  • 1/2 tsp. salt
  • 1 tsp. cayenne pepper
  • 1/2 tsp. fructose
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Preheat oven to 400°. Place tomato and onion slices on sheet pan with has been sprayed with vegetable coating. Roast for 10 minutes. IN a large saucepan, sauté garlic over medium heat in a small amount of vegetable stock. Add remaining vegetable stock, roasted onion and tomatoes, salt, chipotle pepper, and fructose. Bring to a boil and cook over medium heat for 10 minutes. Cool. Transfer to blender and puree.


  • 1

    Spray a medium sauté pan with nonstick vegetable spray and sauté onion, chicken, cumin, organo, and chili powder until chicken is lightly browned. Add 2 cups vegetable stock and simmer until liquid has evaporated.

  • 2

    Soak tortilla briefly in water, lay on flat work surface and spoon 3 Tbs. chicken filling onto edge. Roll tightly and place into 8“x8” baking pan. Ladle sauce over top and sprinkle with cheddar cheese. Bake for 15 minutes or until cheese is melted and sauce is bubbling.

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