President Clinton's Chicken And Broccoli Enchiladas

6
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In


"New York times a healthier version of his favorite food"

Original recipe yields 6 servings
OK

Nutritional

  • 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 1

Preheat oven to 350 degrees F.

Step 2

Pam spray 9x13 casserole dish

Step 3

Steam broccoli florets until crisp but tender, and set aside.

Step 4

In a large nonstick pan, heat the oil; saute the onion for 3 or 4 minutes to soften.

Step 5

Add the garlic, jalapeno, cumin, chili powder, cinnamon and chicken.

Step 6

Stir and cook to mix well and heat through.

Step 7

Season with salt.

Step 8

Remove from heat and stir in broccoli; divide into 6 equal portions, and set aside.

Step 9

In blender

Step 10

Combine tomatoes, cilantro and evaporated milk

Step 11

Blend well.

Step 12

Pour into pot and heat just to boiling.

Step 13

Remove from heat and dip each tortilla into the hot mixture to soften slightly.

Step 14

Pour some of the sauce in bottom of casserole dish

Step 15

Fill each tortilla with ⅙ of the chicken mixture

Step 16

Roll up, and place seam side down in a baking dish in a single layer.

Step 17

Repeat the process and pour the remaining tomato-milk mixture over enchiladas

Step 18

Sprinkle cheese over the top.

Step 19

Cover

Step 20

Bake 20 minutes, or until sauce is bubbly, and serve with brown rice and a dollop of yogurt

Tips & Variations


No special items needed.

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