1 lb boneless skinless chicken breasts, cut into thin strips
4 t chili powder
2 t olive oil
2 T all-purpose flour
1-1/2 t ground coriander
1 t baking cocoa
1 c fat-free milk
1 cup frozen corn, thawed
4 green onion, chopped
1 can (4 oz) chopped green chilies, drained
1/2 t salt
1/2 c minced fresh cilantro, divided
6 whole wheat tortillas (8 inches)
1/2 c salsa
1/2 c tomato sauce
1/2 c shredded reduced-fat cheddar cheese

Sprinkle chicken with chili powder. In a large non-stick 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 stire 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 pan 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. Yield: 6 enchiladas.

Number of Servings: 6

Recipe submitted by SparkPeople user BEINHAVE.

 

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  by: BEINHAVE These recipes are either low-calorie and/or low-fat or low-carb.