PRESIDENT CLINTON’S CHICKEN-BROCCOLI ENCHILADAS
12 ounces broccoli
2 teaspoons olive oil
1 medium red onion, chopped fine
2 medium cloves garlic, minced
1/2 jalapeño pepper, minced
1 teaspoon ground cumin
1/2 teaspoon chile powder
1/4 teaspoon ground cinnamon
8 ounces cooked, skinless, boneless chicken breast, shredded
1/4 teaspoon salt (optional)
1 (15-ounce) can no-salt-added whole tomatoes
2 tablespoons minced fresh cilantro
1/2 cup evaporated skim milk
6 small corn tortillas
3/4 cup shredded, reduced-fat Monterey Jack cheese
2 cups cooked brown rice
1 cup non-fat yogurt
Preheat oven to 350 degrees. Remove tough stems from broccoli and break into florets. Steam broccoli until crisp but tender, and set aside.
In a large non-stick pan, heat oil; saute onion for 3 or 4 minutes to soften. Add garlic, jalapeño, 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 process and pour remaining tomato-milk 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.