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Categories:
chicken breasts low-fat scallion egg whites tomato sauce water cornstarch cumin cocoa garlic powder chili powder
Viewed: 5 - Published at: 4 years agoIngredients
- 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
Method
- 25Preheat oven to 350°F.
- 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.
