Ingredients:
Enchilada Sauce:
16 Roma tomatoes, quartered1 medium onion, sliced
6 cloves garlic
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon olive oil
2 teaspoons water
4 skinless chicken breast halves, boned and defatted
8 small whole-wheat flour tortillas, about 6-inches diameter
8 ounces grated cheddar cheese
Optional: 1/2 cup diced green chili
Instructions
1. Preheat oven to 400°. Lightly coat a baking sheet with olive oil.
2. Place tomatoes, onion and garlic on baking sheet. Roast for 15 minutes in oven or until golden brown. Cool. Place in a blender container along with chili powder, cumin, salt and pepper and puree until smooth. Set aside.
3. Combine paprika with 2nd cumin and chili powder in a small bowl. Add oil and water and mix to form a paste. Pat spice paste on chicken breasts generously. Grill or broil chicken breasts 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into 4 long strips.
4. Lay tortillas on a flat surface. Place 2 chicken strips, 1 tablespoon cheese and 1 tablespoon green chili on each tortilla. Roll and place in a 9x 13 inch baking pan. Cover with sauce and top with remaining cheese.
5. Reduce oven heat to 350°. Cook enchiladas for 15 to 20 minutes or until cheese is melted and sauce is bubbly.
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