Marvelous Chicken Enchiladas

Marvelous Chicken Enchiladas
Marvelous Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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 HERSHEY®’S 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 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

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