Chicken Enchiladas

Calories: 430
Fat: 9 grams per serving

INGREDIENTS

For the sauce:

3 tbsp. all-purpose flour

1 tbsp. chili powder

1/2 tsp. paprika

1/4 tsp. ground cumin

1/2 tsp. ground oregano

Pinch of dried thyme

Pinch of black pepper

1/4 tsp. garlic powder

1/2 tsp. onion powder

3 1/2 cups vegetable stock

1 tbsp. chopped fresh cilantro

1 tsp. honey

1 tsp. fresh lime juice

1 tsp. salt



For the enchiladas:

1/2 cup minced onion

12 oz. cooked chicken breast, diced

1 tsp. dried oregano

1 tsp. chili powder

1 cup vegetable stock

8 corn tortillas

4 oz. low-fat cheddar cheese, shredded

4 oz. shredded green-leaf lettuce

PREPARATION

In large sauté pan combine flour with dry herbs and spices and cook over medium heat until golden brown. Add remaining ingredients for sauce and whisk to combine. Bring to boil, reduce heat to low, and simmer 45 minutes, stirring frequently to prevent scorching.

 

Lightly coat medium sauté pan with canola oil and sauté onion, chicken, oregano, and chili powder until chicken is lightly browned. Add vegetable stock and simmer until liquid has evaporated.

Preheat oven to 350°F. Soak 1 tortilla briefly in warm water, lay on flat surface, and spoon 3 tablespoons chicken filling inside one edge. Roll tightly and place in 8-by-8-inch baking pan. Repeat. Ladle sauce on top and sprinkle with cheddar cheese. Bake 15 minutes or until cheese melts and sauce is bubbly. Garnish with lettuce. Serves 4.