Marvelous Chicken Enchiladas Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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.
Reviews for Marvelous Chicken Enchiladas
"Followed recipe and loved it! Will try some variations to change things up next time. Love fresh cilantro, and my men-folk eat anything with corn in it!"
"These were a lot more work than my regular enchiladas, but a great different taste."
"After reading all the wonderful reviews, I can't help but wonder if I did something wrong? I followed the recipe word for word, but to me it was very bland and a little dry too. The chicken mixture was tasty by itself though. Unfortunately, I don't think I will make this one again."
"Made this for friends and everyone loved it! Instead of the tomato sauce & regular salsa I used Mrs. Renfro's jalapeno salsa, which gave it a spicier kick."
"Very Good, I substituted a few things though... Instead of uusing coriander, I used Paprikia. I also substituted ketchup for tomato paste, and had to cut out the green chilies. Unfortuneately, it took me an hour and a half to make :( BUT, it was very good, and everyone who tried it was very well pleased."
"These enchiladas are excellent! I did not take the reduced fat route.. I chose whole milk and non-reduced fat cheese. The first time I made them with the recommended amount of coriander and the flavor was a little overwhelming. The second time I used half of the recipe amount of coriander and it was perfect. I will definately make these again!"
"I loved the recipe. I added some baby spinach leaves slightly wilted in boiling water then drained."
"These were great! I didn't add any corn and the only change I will make next time is use a lot less cilantro...probably 1/2 - 3/4 less."
"This is a fave of ours. I like to add a can of black beans with the corn. I also add 1 cup salsa in place of the green chilies."
"This is a family favorite!"
"We really liked this recipe. The fresh cilantro added a wonderful flavor. Served with a side of brown rice and veggies to make a great meal. Thanks"
"Really, Really Good! A little tip I learned from a Mexican Lady was to dip the corn tortillas in the sauce so they won't break when you fold them. I used our favorite Enchilada Sauce in place of the salsa and tomato sauce."
"My wife and I love this recipe. Since neither of us like cilantro, I substitute cumin for the ground coriander and a medium green pepper for the fresh cilantro. Excellent enchiladas! We usually serve with a side of fat-free refried beans for a filling, low-cal meal."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.