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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)
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

Printed from tasteofhome.com Nov 19, 2008

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Marvelous Chicken Enchiladas cont.

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 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.