Chicken Enchiladas
Prep Time: none

Ingredients

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
dried thyme
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

Enchiladas
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

Directions
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 8"X8" baking pan. Repeat. Ladle sauce on top and sprinkle with cheddar cheese. Bake for 15 minutes or until chceese is melted and sauce is bubbly.

Garnish with lettuce.

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

Ease of preparation: Moderate

Preparation time: none

Cook time: none

Servings: 4