Marvelous Chicken Enchiladas
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 4 t. chili powder
  • 2 t. olive oil
  • 2 T. all-purpose flour
  • 1 1/2 t. ground coriander
  • 1 t. baking cocoa
  • 1 c. fat-free milk
  • 1 c. frozen corn, thawed
  • 4 green onions, chopped
  • 1 can (4 oz.) chopped green chilies, drained
  • 1/2 t. salt
  • 1/2 c. minced fresh cilantro, divided
  • 6 whole wheat tortillas (8 in.)
  • 1/2 c. salsa
  • 1/2 c. tomato sauce
  • 1/2 c. shredded reduced-fat cheddar cheese
  1. Sprinkle chicken with chili powder. In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat until juices run clear. Sprinkle with flour, corinader, 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 c. cilantro.
  3. Spread 2/3 c. filling down the center of each tortilla. Roll up and place seam side down in a 9 x 13 baking dish coated with nonstick cooking spray. Combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375 degrees for 25 minutes or until heated through.
  4. This recipe is from Light and Tasty and one enchilada equals 270 calories and 7 g fat. I actually filled eight tortillas with this recipe