Chicken Enchiladas

By ezunich

Ingredients

• 1 lb boneless chicken breasts, cut into thin strip
• 4 tsp chili powder
• 2 tsp olive oil
• 2 tbs flour
• 1 1/2 tsp ground coriander
• 1 tsp baking cocoa
• 1 cup milk
• 1 cup frozen corn, thawed
• 4 green onions, chopped
• 1 can (4 oz) chopped green chilies, drained
• 1/2 tsp salt
• 1/2 cup minced fresh cilantro, divided
• 6 (8 inches) tortillas
• 1/2 cup salsa
• 1/2 cup tomato sauce
• 1/2 cup shredded cheddar cheese

Preparation

Step 1

1. 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.

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 cup cilantro.

3. 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.

4. 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.