MARVELOUS CHICKEN ENCHILADAS

Marvelous Chicken Enchiladas image

I love Mexican food, and this is one of my favorites. Try using Monterey Jack cheese in place of the cheddar for a slightly milder flavor. -Rebekah Sabo, Rochester, New York

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 enchiladas.

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 336 calories, Fat 9g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 749mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges