President Clinton's Chicken And Broccoli Enchiladas

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