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Marvelous Chicken Enchiladas

 Marvelous Chicken Enchiladas
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
6 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 4 teaspoons chili powder
  • 2 teaspoons olive oil
  • 2 tablespoons King Arthur Unbleached 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

2 of 2

Marvelous Chicken Enchiladas (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.