Chicken Enchiladas

This popular Mexican specialty is made by rolling a softened corn tortilla around a seasoned meat or cheese filling, covering with sauce and baking. Lots of ingredients, but worth the trouble.

Enchilada Sauce
3 tablespoons all-purpose flour
1 tablespoon chili powder
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon ground oregano
pinch dried thyme
pinch black pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 1/2 cups vegetable stock
1 tablespoon chopped fresh cilantro
1 teaspoon honey
1 teaspoon fresh lime juice
1 teaspoon salt
1/2 cup minced onion
12 ounces cooked chicken breast, diced
1 teaspoon dried oregano
1 teaspoon chili powder
1 cup vegetable stock
8  corn tortillas
4 ounces low-fat cheddar cheese, shredded
4 ounces shredded green leaf lettuce
In a 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 a boil, reduce heat to low, and simmer for 45 minutes, stirring frequently to prevent scorching.

Lightly coat a medium sauté pan with canola oil and sauté onion, chicken, oregano, and chili powder until chicken is lightly browned. Add 1 cup vegetable stock and simmer until liquid has evaporated.

Preheat oven to 350 degrees.

Soak a tortilla briefly in warm water, lay on flat work surface and spoon 3 tablespoons chicken filling inside one edge. Roll tightly and place into 8X8-inch baking pan. Repeat. Ladle sauce on top and sprinkle with cheddar cheese. Bake for 15 minutes or until chcese is melted and sauce is bubbly.

Garnish with lettuce.

Ease of Preparation: Moderate

Preparation Time: 30 min

Cook Time: 3 1/4 hr

Servings: 4

Recipe By: Barry Correia and Scott Uehlein

From:  Canyon Ranch Cooks
Used with permission of Rodale Press

Nutrition Facts
As prepared, each serving contains 430 calories, 9g total fat, 76mg cholesterol, 482mg sodium, 55g total carbohydrate and 35g protein.