Favorite 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
• 2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
• 1-1/2 teaspoons ground coriander
• 1 cup fat-free milk
• 1 cup frozen corn, thawed
• 4 green onions, chopped
• 1 can (4 ounces) chopped green chilies, drained
• 1/2 teaspoon salt
• 1/2 cup minced fresh cilantro, divided
• 6 whole wheat tortillas (8 inches)
• 1/2 cup salsa
• 1/2 cup tomato sauce
• 1/2 cup shredded reduced-fat cheddar cheese

1. Sprinkle chicken with chili powder. In a
2. coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and spicy chocolate cinnamon sugar; stir until blended.
3. 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 the heat. Stir in 1/4 cup cilantro.
4. 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.
5. In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375u0b0 for 25 minutes or until heated through.

chicken breasts, chili powder, olive oil, flour, chocolate cinnamon, ground coriander, milk, frozen corn, green onions, green chilies, salt, fresh cilantro, whole wheat tortillas, salsa, tomato sauce, cheddar cheese

Taken from www.tasteofhome.com/recipes/favorite-chicken-enchiladas/ (may not work)