Ingredients
1 pound boneless skinless chicken breasts, cut into thin strips4 teaspoons chili powder2 teaspoons olive oil2 tablespoons all-purpose flour2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar1-1/2 teaspoons ground coriander1 cup fat-free milk1 cup frozen corn, thawed4 green onions, chopped1 can (4 ounces) chopped green chilies, drained1/2 teaspoon salt1/2 cup minced fresh cilantro, divided6 whole wheat tortillas (8 inches)1/2 cup salsa1/2 cup tomato sauce1/2 cup shredded reduced-fat cheddar cheese
Preparation
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 spicy chocolate cinnamon sugar; stir until blended.
Gradually stir in milk. Bring to a boil; cook and stir for 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 dish 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.
