Recipe - President Clintons Chicken-Broccoli Enchiladas

6 small Corn tortillas
12 ounce Broccoli
2 teaspoon Olive oil
1 md Red onion; chopped fine
2 md Cloves garlic; minced
One half Jalapeno pepper; minced
1 teaspoon Ground cumin
One half teaspoon Chili powder
One fourth teaspoon Ground cinnamon
8 ounce Cooked; skinless, boneless
chicken breast, shredded
One fourth teaspoon Salt; (optional)
1 cn (15ounce) nosaltadded
whole tomatoes
2 tablespoon Minced fresh cilantro
One half cup Evaporated skim milk
Three fourths cup Shredded; reducedfat
Monterey Jack cheese
2 cup Cooked brown rice
1 cup Nonfat yogurt

Preheat oven to 350 degrees F. Remove tough stems from broccoli and break
into florets. Steam broccoli 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, if
desired. Remove from heat and stir in broccoli; divide into 6 equal
portions, and set aside.

In blender or food processor combine tomatoes, cilantro and evaporated
milk; blend well. Pour into pot and heat just to boiling. Remove from heat
and dip each tortilla into the hot mixture to soften slightly. Fill each
tortilla with 1/6 of the chicken mixture; roll up, and place seam side down
in a baking dish large enough to hold all the enchiladas in a single layer.
Repeat the process and pour the remaining tomatomilk mixture over
enchiladas; sprinkle cheese over the top. Bake 15 to 20 minutes, or until
sauce is bubbly, and serve with brown rice and a dollop of yogurt.

Per serving: 650 calories, 50g protein, 85g carbohydrates, 14g total fat,
3 g dietary fiber

*Source: The New York Times.

Recipe by: http://www.tortillainfo.com

Posted to KitMailbox Digest by Aleeda Crawley ARC63@ix.netcom.com on Jun
02, 1998