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Chicken Enchiladas

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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 6 8 inch flour toritillas
  • 1 c low fat milk
  • 2 TBSP flour
  • 1.5 tsp ground coriander
  • 1 tsp unsweetened cocoa powder
  • 4 scallions sliced, white and greens kept separate
  • 1 lb boneless skinless chicken breasts
  • 4 tsp chili powder
  • 1 tsp cayenne pepper
  • 2 tsp oil
  • 1 c frozen kernel corn
  • 1 4 oz can chopped mild green chilies
  • 1 430 ml jar medium-hot sala
  • 1/2 c tomatoe sauce
  • 2 c shredded Monterey and/or med cheddar cheese

Method
 

  1. Preheat oven to 375 degrees.
  2. In a jar with a tight fighting lid, shake together the milk, flour, coriander, cocoa and scallion whites until smooth. Set aside.
  3. In a large bowl, combine cayenne and chili powder. Set aside.
  4. Cut chicken into thin strips. Add to chili powder mixture and coat chicken.
  5. In a large skillet, heat the oil of med-high heat. Add the chicken and cook until lightly brown, stirring frequently. Once browned, approximately 4-6 minutes,
  6. Add the milk mixture and bring to a boil, stirring constantly. Cook about 3 minutes until it starts to thicken up. Add the scallion greens, corn and green chilies and continuing cooking until the flavours have blended, approximately 2-3 minutes longer. Remove from heat.
  7. While the chicken is cooking, in a small bowl, mix salsa and tomato sauce. Set aside. Shred the cheese and set aside.
  8. Heat the tortillas in the microwave approximately 1 minute.
  9. Spray an 11 x 7 baking dish with cooking spray. Spoon approximately 1/8th of the mixture down the centre of a tortilla. Roll the tortilla and place seam down in the baking dish. Repeat until all mixture is used in all the tortilla.
  10. Spoon the salsa mixture evenly over the wrapped tortillas. Sprinkle the cheese on top.
  11. Cover with tinfoil and bake for 25-30 minutes
  12. Remove tinfoil and bake another 5 to 10 minutes until cheese.

Notes

Adjust heat of this dish by adding or reducing the amount of cayenne pepper used. 
Serve with a nice side salad or fried rice.