Healthy but still yummy

Marvelous Chicken Enchiladas

1 pound boneless skinless chicken breasts, cut into thin strips

4 teaspoons chili powder

2 teaspoons olive oil

2 tablespoons all purpose flour

1 ½ teaspoons coriander

1 teaspoon baking cocoa

1 cup milk

1 cup frozen corn, thawed

4 green onions, chopped

1 can (4 ounces) chopped green chilies, drained

½ teaspoon salt

½ cup minced fresh cilantro, divided

6 whole wheat tortillas (8 inch)

½ cup salsa

½ cup tomato sauce

½ cup cheddar cheese

Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink.  Sprinkle with flour, coriander and cocoa; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies, and salt; cook and stir 2 minutes longer or until heated through. Remove from heat. Stir in 1/4 cup cilantro. Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheddar cheese. Cover and bake at 375 degrees for 25 minutes or until heated through.

My husband and I love Mexican food, so I thought I would try making enchiladas, without buying the enchilada sauce at the store. This is a healthier take on chicken enchiladas, but just as tasty. I hope you enjoy it as much as we have.