Chicken Enchiladas

I didn't take pictures while cooking last week, but i did to a lot of new recipes. So I thought i'd just post the recipes & my reviews.

Chicken Enchiladas = (1 = 336 cal/ 2 = 672)
1lb Boneless chicken breast - cut into thin strips
4 tsp. chili powder
2 tsp Olive oil
2 Tbsp all purpose flour
1 1/2 tsp ground coriander
1 tsp baking cocoa
1 cup fat-free milk
1 cup frozen corn (thawed)
4 green onions, chopped
1 can (4 oz.) chopped green chillies (drained)
1/2 tsp. salt
1/2 cup minced fresh cilantro, divided
6 whole wheat tortillas
1/2 cup salsa
1/2 cup tomato sauce
1/2 cup shredded reduced fat cheddar cheese


(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 until blended

(2) gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chillies 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 x 9 baking dish coated with cooking spray

(4) in a small bowl, combine the salsa, tomato sauce and remaining cilantro (1/4 cp); pour over enchiladas. sprinkle with cheese. cover and bake at 375* for 25 minutes or until heated through.


Nutrition facts
1 enchilada =
336 calories
9g fat (2g saturated fat)
49 mg cholesterol
749 mg sodium
37 g carbs
4 g fiber
25g protein

MY REVIEW -

These were REALLY good. The only down side was the cilantro was really heavy on this. The sauce turned out really good. I will cut the cilantro in half at least next time.