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No Tortilla Chicken Enchiladas

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“Since I can't eat bread, this is perfect for me.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 25Preheat oven to 350°F.
  2. In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
  3. Continue to stir until sauce thickens.
  4. In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
  5. In a mixing bowl, beat eggs and half and half until well blended.
  6. Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
  7. Cook for about 1-2 minutes. Repeat until the mixture is gone.
  8. 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.
  9. Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.

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