Chicken Enchiladas

By CruelK8E

Ingredients

• 1 lb boneless skinless chicken breast, 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 cheddar cheese

Preparation

Step 1

Sprinkle the chicken with chili powder. In a large non-stick skillet coated with cooking spray, cook the chicken in olive oil over medium heat until no longer pink. Sprinkle with the flour, coriander and cocoa; stir until well blended.

Gradually stir in milk. Bring to a boil; cook and stir for two 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 13x9 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; bake at 375º for 25 minutes or until heated through.