Chicken Enchiladas
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
Instructions
- Preheat oven to 375 degrees.
- In a jar with a tight fighting lid, shake together the milk, flour, coriander, cocoa and scallion whites until smooth. Set aside.
- In a large bowl, combine cayenne and chili powder. Set aside.
- Cut chicken into thin strips. Add to chili powder mixture and coat chicken.
- 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,
- 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.
- While the chicken is cooking, in a small bowl, mix salsa and tomato sauce. Set aside. Shred the cheese and set aside.
- Heat the tortillas in the microwave approximately 1 minute.
- 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.
- Spoon the salsa mixture evenly over the wrapped tortillas. Sprinkle the cheese on top.
- Cover with tinfoil and bake for 25-30 minutes
- 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.