President Clinton's Chicken And Broccoli Enchiladas
Recipe: #39223
July 24, 2022
Categories: Broccoli, Southwest, Low Fat Low Sodium, Canned Tomatoes, Evaporated Milk, Yogurt, more
"New York times a healthier version of his favorite food"
Ingredients
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 by Step Method
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
No special items needed.