No Tortilla Chicken Enchiladas - cooking recipe

Ingredients

2 lbs chicken breasts
1 1/2 cups low-fat cheddar cheese
1/4 cup half-and-half
1 scallion, chopped
3 egg whites
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon cornstarch
1/2 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon garlic powder
2 tablespoons chili powder

Preparation

25Preheat oven to 350\u00b0F.
In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
Continue to stir until sauce thickens.
In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
In a mixing bowl, beat eggs and half and half until well blended.
Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
Cook for about 1-2 minutes. Repeat until the mixture is gone.
Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.