Prep 25 mins
Cook 10 mins
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
- 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.
not quite what i was hoping for but was god for what it was
We made these for dinner tonight. I dont think we'll be using that much cinnamon next time around, Other than that, they were perfect! We'll definitely be making them again.
These were very good. Could have done without so much cinnamon, and next time I might use bell peppers instead of jalapenos, since i'm not so huge on that much spice. My husband thought these were perfect as is though, so I'm sure it's all a matter of taste. All in all, a very tasty recipe!