No Tortilla Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Since I can't eat bread, this is perfect for me. Ingredients:
2 lbs chicken breasts |
1 1/2 cups low-fat cheddar cheese |
1/4 cup half-and-half |
1 scallion, chopped |
3 egg whites |
1 (8 ounce) can tomato sauce |
2 cups water |
1 teaspoon cornstarch |
1/2 teaspoon cumin |
1/2 teaspoon unsweetened cocoa powder |
1/2 teaspoon garlic powder |
2 tablespoons chili powder |
Directions:
1. 25Preheat oven to 350°F.
2. In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
3. Continue to stir until sauce thickens.
4. In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
5. In a mixing bowl, beat eggs and half and half until well blended.
6. Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
7. Cook for about 1-2 minutes. Repeat until the mixture is gone.
8. Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
9. Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.
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