President Clinton's Chicken And Broccoli Enchiladas
July 24, 2022
"New York times a healthier version of his favorite food"
- Serving Size: 1 (359.7 g)
- Calories 287.2
- Total Fat - 7.5 g
- Saturated Fat - 2.8 g
- Cholesterol - 102.8 mg
- Sodium - 27813.3 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 5.2 g
- Sugars - 4.4 g
- Protein - 20.3 g
- Calcium - 281.1 mg
- Iron - 2.7 mg
- Vitamin C - 59.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat oven to 350 degrees F.
Pam spray 9x13 casserole dish
Steam broccoli florets until crisp but tender, and set aside.
In a large nonstick pan, heat the oil; saute the onion for 3 or 4 minutes to soften.
Add the garlic, jalapeno, cumin, chili powder, cinnamon and chicken.
Stir and cook to mix well and heat through.
Season with salt.
Remove from heat and stir in broccoli; divide into 6 equal portions, and set aside.
Combine tomatoes, cilantro and evaporated milk
Pour into pot and heat just to boiling.
Remove from heat and dip each tortilla into the hot mixture to soften slightly.
Pour some of the sauce in bottom of casserole dish
Fill each tortilla with ⅙ of the chicken mixture
Roll up, and place seam side down in a baking dish in a single layer.
Repeat the process and pour the remaining tomato-milk mixture over enchiladas
Sprinkle cheese over the top.
Bake 20 minutes, or until sauce is bubbly, and serve with brown rice and a dollop of yogurt
No special items needed.