Categories: Sandwiches- Burgers- Wraps

Ingredients

• 3/4 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/2 Tbsp. peanut oil
• 1 large green bell pepper, thinly sliced
• 1 cup frozen fire-roasted corn kernels, thawed
• 1 Tbsp. whole-wheat pastry flour or al-purpose flour
• 1 can (15 to 16 oz.) red chile enchilada sauce
• 3/4 cup low-sodium chicken stock
• 8 6-inch corn tortillas warmed
• 1/4 cup shredded Monterey or pepper jack
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat the oven to 450 degrees. In a bowl, toss the chicken with 1/2 Tbsp. oil. Stir in the bell pepper and corn; spread on a large, rimmed baking sheet greased with cooking spray. Roast until the chicken is cooked, about 15 minutes. Place the chicken and the vegetables in a bowl.
2. Reduce the oven temperature to 350 degrees in a medium saucepan, whisk 1 Tbsp.

3. oil with the flour over medium heat until it bubbles, about 2 minutes. Whisk in the sauce and stock. Increase he heat to high and bring to a boil, whisking, until the sauce thickens, about 1 minute. Stir 1/3 cup sauce into he chicken mixture. Spread 1/2 cup sauce into a

4. 9 × 13-inch baking dish.

5. Working one at a time, dip tortillas in the remaining sauce, transfer to a plate, fill with the chicken mixture, roll up, and place, seam down, in the baking dish. Top with the remaining sauce and the cheese. Bake until the sauce bubbles and the cheese melts, 25 minutes. Sprinkle with the cilantro.

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