Marvelous Chicken Enchiladas

Name: Marvelous Chicken Enchiladas
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

16 ingredients

5 steps

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

1

Sprinkle chicken with chili powder. In a
2

coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and cocoa; stir until blended.
3

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.
4

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.
5

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.