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Chicken Enchiladas
Makes 4 Servings
*3 tbls. all-purpose flour
*1 tbls. chili powder
*1/2 tsp. paprika
*1/4 tsp. ground cumin
*1/2 tsp. ground oregano
*Pinch dried thyme
*Pinch black pepper
*1/4 tsp. garlic powder
*1/2 tsp. onion powder
*3 1/2 cups Canyon Ranch Vegetable Stock
*1 tbls. chopped fresh cilantro
*1 tsp. honey
*1 tsp. fresh lime juice
*1 tsp. salt
*1/2 cup minced onion
*12 oz. cooked chicken breast, diced
*1 tsp. dried oregano
*1 tsp. chili powder
*1 cup Canyon Ranch Vegetable Stock
*8 corn tortillas
*4 oz. low-fat cheddar cheese, shredded
*4 oz. shredded green leaf lettuce
1In a large saute 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.
2Lightly coat a medium saute pan with canola oil and saute onion, chicken, oregano and chili powder until chicken is lightly browned. Add 1 cup vegetable stock and simmer until liquid has evaporated.
3Preheat oven to 350F degrees.
4Soak 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 cheese is melted and sauce is bubbly.
5Garnish with lettuce.
  • 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!
  • EACH 2 ENCHILADA SERVING CONTAINS APPROXIMATELY: 430 calories, 55 gm. carbohydrate, 9 gm. fat, 76 mg. cholesterol, 35 gm. protein, 482 mg. sodium, 6 gm. fiber

Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona