Yield: 6 Servings
|6 smalls||Corn tortillas|
|2 teaspoons||Olive oil|
|1 medium||Red onion; chopped fine|
|2 mediums||Cloves garlic; minced|
|½ \N||Jalapeno pepper; minced|
|1 teaspoon||Ground cumin|
|½ teaspoon||Chili powder|
|¼ teaspoon||Ground cinnamon|
|8 ounces||Cooked; skinless, boneless chicken breast, shredded|
|¼ teaspoon||Salt; (optional)|
|1 can||(15-ounce) no-salt-added whole tomatoes|
|2 tablespoons||Minced fresh cilantro|
|½ cup||Evaporated skim milk|
|¾ cup||Shredded; reduced-fat Monterey Jack cheese|
|2 cups||Cooked brown rice|
|1 cup||Nonfat yogurt|
Preheat oven to 350 degrees F. Remove tough stems from broccoli and break into florets. Steam broccoli until crisp but tender, and set aside. In a large nonstick pan, heat the oil; saute the onion for 3 or 4 minutes to soften. Add the garlic, jalapeno, cumin, chili powder, cinnamon and chicken. Stir and cook to mix well and heat through. Season with salt, if desired. Remove from heat and stir in broccoli; divide into 6 equal portions, and set aside.
In blender or food processor combine tomatoes, cilantro and evaporated milk; blend well. Pour into pot and heat just to boiling. Remove from heat and dip each tortilla into the hot mixture to soften slightly. Fill each tortilla with ⅙ of the chicken mixture; roll up, and place seam side down in a baking dish large enough to hold all the enchiladas in a single layer.
Repeat the process and pour the remaining tomato-milk mixture over enchiladas; sprinkle cheese over the top. Bake 15 to 20 minutes, or until sauce is bubbly, and serve with brown rice and a dollop of yogurt.
Per serving: 650 calories, 50g protein, 85g carbohydrates, 14g total fat, 3 g dietary fiber
*Source: The New York Times.
Posted to KitMailbox Digest by Aleeda Crawley <ARC63@...> on Jun 02, 1998