Recipe: Grilled Chicken Enchiladas

GRILLED CHICKEN ENCHILADAS

SAUCE:
Canola oil spray
16 Italian tomatoes, quartered
1 medium onion, sliced thin
6 cloves garlic, peeled
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
ENCHILADAS:
1/2 tsp. paprika
1 tsp. ground cumin
2 tsp. chili powder
1 tsp. olive oil
4 boneless, skinless chicken breast halves, fat trimmed (about 12 oz.)
4 whole-wheat flour tortillas
1/2 cup shredded low-fat cheddar, plus extra for garnish
1/2 cup diced green Anaheim chile, fresh or canned
Low-fat sour cream for accompaniment, if desired

For the sauce, preheat oven to 400 degrees. Lightly coat a baking sheet with oil spray.

Place tomatoes, onion and garlic on the sheet.

Bake 15 minutes or until onion and garlic are golden.

Remove vegetables, cool, and transfer to a blender. Add chili powder, cumin, salt and pepper, and pur e until smooth. Set aside.

PREPARE ENCHILADAS:
Combine paprika, cumin and chili powder in a small bowl. Mix in oil and just enough water to form a paste. Rub paste on chicken. Set chicken aside for 15 to 30 minutes.

Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pricked with a fork. Cool. Slice into thin strips.

Lay tortillas on a work surface. Cover each with 3 chicken strips, 2 tablespoons cheese and 2 tablespoons green chile. Roll up and place in a 9-x-13 inch baking pan, seam-side down. Cover with sauce.

Bake at 350 degrees 15 to 20 minutes or until sauce bubbles. Garnish with remaining cheese and serve with low-fat sour cream, if desired.

Makes 4 servings
Per serving: 267 calories, 4 g. total fat (1 g. saturated fat), 35 g. carbohydrate, 29 g. protein, 6 g. dietary fiber, 618 mg. sodium.

Source: the American Institute for Cancer Research