Ingredients:
4 medium tomatoes, cut into pieces
6 garlic cloves, peeled
1 medium onions, sliced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon olive oil
4 boneless skinless chicken breast halves ( 12 oz.)
4 small whole wheat tortillas
1/2 cup shredded fat-free cheddar cheese
1/2 cup diced green chilies
Directions:
Preheat oven to 400 degrees. Lightly coat a baking sheet with oil spray. Place tomatoes, onion and garlic on sheet. Bake 15 minutes or until onion and garlic are golden. Remove vegetables, cool, and transfer to a blender. Add chili pepper, cumin, salt and pepper, and puree until smooth. Set a aside.
Prepare enchiladas: Combine paprika, cumin, and chili powder, in small bowl. Mix in oil and just enough water to form a paste. Rube paste on chicke. Set chicken aside for 15-30 minutes. Grill or broil chicken 5 to 7 minutes on each side or until juice runs clear when pricked with a fork. Cool. Cut into thin strips.
Lay tortillas on a work surface. Cover each with 1/4 of the chicken, 2 tablespoons cheese, and 2 tablespoons green chile. Roll up and place in a 9 by 13 inch baking pan, seam-side down. Cover with sauce. Bake at 350 degrees 17-22 minutes or until sauce bubbles.
Enjoy :].
Servings: Serve
Time preparation: 90 min.
Time total: 150 min.