Marvelous Chicken Enchiladas Recipe

Marvelous Chicken Enchiladas Recipe photo by Taste of Home

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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. —Rebekah Sabo, Rochester, New York

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Marvelous Chicken Enchiladas Recipe

Prep: 30 min. Bake: 25 min.

Yield: 6 Servings

30 25 55

Ingredients

1 pound boneless skinless chicken breasts, cut into thin strips
4 teaspoons chili powder
2 teaspoons 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

Directions

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.
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 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.

Nutritional Facts 1 enchilada equals 336 calories, 9 g fat (2 g saturated fat), 49 mg cholesterol, 749 mg sodium, 37 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

Originally published as Marvelous Chicken Enchiladas in Light & Tasty February/March 2007, p37