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Marvelous Chicken Enchiladas

1 pound boneless skinless chicken breasts, cut into thin strips
4 teaspoons chili powder
2 teaspoons Crisco® Light Olive Oil
2 tablespoons 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)

Printed from tasteofhome.com Nov 19, 2008

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Marvelous Chicken Enchiladas cont.

1/2 cup salsa
1/2 cup tomato sauce
1/2 cup shredded reduced-fat cheddar cheese

Sprinkle chicken with chili powder. In a large nonstick skillet coated
with cooking spray, cook chicken in oil over medium heat until juices
run clear. Sprinkle with flour, coriander and cocoa; stir until
blended. 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. Spread 2/3 cup filling
down the center of each tortilla. Roll up and place seam side down in

Printed from tasteofhome.com Nov 19, 2008

Marvelous Chicken Enchiladas

a 13-in. x 9-in. baking dish coated with cooking spray. 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.