“I love Mexican food, and this is one of my favorites. Try using Monterey Jack cheese in place of the cheddar for a slightly milder flavor.”
—Rebekah S., Rochester, New York

Just 336 calories per serving!

Ingredients

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

Directions

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; stir until blended.
2. 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.
3. 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.
4. 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.

 

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