Recipe by MizEmerilLagasse
I made these for the first time after a co-worker of mine asked me if I could make something for him that was mexican, but still easy on his waist line (stupid models). Well, being the nice woman that I am, I told him that for $40 I would make him anything he wanted. Believe it or not, he actually paid me. After making him pay that much money I decided to atleast try to make something half way descent for him, and this is what I came up with. I've never actually tried these myself, but that's only because they never last long enough at my work for me to get one. I take that as a good enough sign to post this recipe before trying it, okay? So, I just hope that you like them as much as my co-workers do! Thanx!
- 16 soft taco corn tortillas
- cooking spray, for sauting
- 1 1⁄2 lbs chicken strips, cut into small cubes
- 1⁄2 small onion, chopped
- 2 jalapenos, diced
- salt and pepper
- 1 (12 ounce) can fat-free refried beans
- 1⁄4 cup chicken broth
- 1 tablespoon dried cilantro
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cinnamon
- 1 (12 ounce) can vegetarian chili (I like homes)
- 10 ounces your favorite enchilada sauce
- 10 ounces grated low-fat cheese, of your choice,save some for the top
Directions See How It's Made
- In a saute pan sprayed with cooking spray, saute that chicken, onions, and jalapenos on high to medium-high until the chicken is no longer pink, set aside Meanwhile, in a small sauce pan, stir together the refried beans, chicken broth, cilantro, chili powder, and cinnamon.
- Bring mixture to a soft boil on medium heat, set aside Heat the soft taco tortillas as directed on the package, set aside Preheat oven to 350F, and spray a 9"-13" pan with cooking spray To assemble enchiladas: place one tortilla on counter top, spread on 1-1 1/2 tablespoons of the refried beans, place a thin line of the chicken mixture, a little off centered, across the tortilla.
- Spoon a thin line of the vegetarian chili across the chicken mixture, and sprinkle with a little cheese.
- Roll and place in the prepared pan After all the enchilatas have been rolled, pour the can of enchilada sauce over them and sprinkle with the saved cheese.
- Bake for 10-15 minutes, or until the cheese is bubbling.