Marvelous Chicken Enchiladas

Name: Marvelous Chicken Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon baking cocoa; 4 teaspoons chili powder; 237 milliliters fat-free milk; 2 Tbsps all-purpose flour; 118 milliliters minced fresh cilantro, divided; 237 milliliters frozen corn, thawed; 113 grams can chopped green chilies, drained; 4 green onions, chopped; 2 teaspoons ground coriander; 118 milliliters shredded reduced-fat cheddar cheese; 2 teaspoons olive oil; 118 milliliters salsa; 1 teaspoons salt; 454 grams boneless skinless chicken breasts, cut into thin strips; 118 milliliters tomato sauce; 6 8-inchs whole wheat tortillas (8 inches)

Marvelous Chicken Enchiladas is a Mexican main course. One portion of this dish contains roughly 25g of protein, 7g of fat, and a total of 305 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of baking cocoa, tortillas, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray

Chili Powder

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle with flour, coriander and cocoa; stir until blended.

Ingredients you will need

Coriander

Cocoa Powder

All Purpose Flour

Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

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Milk

Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through.

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Chili Pepper

Onion

Corn

Salt

Remove from the heat. Stir in 1/4 cup cilantro.

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Cilantro

Spread 2/3 cup filling down the center of each tortilla.

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Tortilla

Spread

Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.

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Cooking Spray

Roll

Equipment you will use

Baking Pan

In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas.

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Tomato Sauce

Cilantro

Salsa

Equipment you will use

Bowl

Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through.

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Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoon

baking cocoa 4teaspoons

chili powder 237milliliters

fat-free milk 2Tbsps

all-purpose flour 118milliliters

minced fresh cilantro, divided 237milliliters

frozen corn, thawed 113grams

can chopped green chilies, drained 4

green onions, chopped 2teaspoons

ground coriander 118milliliters

shredded reduced-fat cheddar cheese 2teaspoons

olive oil 118milliliters

salsa 1teaspoons

salt 454grams

boneless skinless chicken breasts, cut into thin strips 118milliliters

tomato sauce 68-inchs

whole wheat tortillas (8 inches)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Enchilada. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Poppy Monterey Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Poppy Monterey Pinot Noir

The mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.