Chicken Enchilladas

Chicken Enchiladas

Adding tender chicken for a warm center to these enchiladas makes it a great compliment to a side of beans, veggies, or rice.

Ingredients:

 3 tablespoon extra virgin olive oil

 1½ pounds skinless boneless chicken breast

 1 Pepper (e.g. green, yellow, orange, red)

 2 teaspoon cumin powder

 2 teaspoon garlic powder

 1 teaspoon Mexican Spice Blend

 1 red onion, chopped

 2 cloves garlic, minced

 1 cup frozen corn, thawed

 5 canned whole green chiles, seeded and coarsely chopped

 4 canned chipotle chiles, seeded and minced

 1 (28 oz) can stewed tomatoes

 ½ teaspoon whole wheat flour

 16 whole wheat tor��llas

 1½ cups enchilada sauce, canned

 1 cup shredded low‐fat Cheddar and Jack cheeses

 Topped with: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Method:

1. Coat large sauté pan with oil. Season chicken with pepper. Brown chicken over medium heat, 7 min. each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Move chicken to a platter and cool.

2. Sauté onion and garlic in chicken drippings un��l tender. Add corn and chiles. Stir well to combine. Addcanned tomatoes, sauté 1 min.

3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combinewith vegetables. Dust the mixture with flour to help set.

4. To soften tortillas microwave on high for 30 seconds. Coat the bottom of 2 (13x9in.) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon ¼ cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down.

Top with remaining enchilada sauce and cheese.

5. Bake for 15 min. in a preheated 350°F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.

Serves: 16

Approximate nutritional analysis per serving: 194.6 calories, 18.5 grams of protein, 13.9 grams of carbohydrates, 6.2 grams of fat, 4.7 grams of fiber, 686.3 mg of sodium