You can cook and shred the chicken up to a day ahead and refrigerate it until you're ready to proceed with this classic Mexican recipe.
1½ cups low-sodium chicken broth (look for brands with no onions or garlic) or Homemade Chicken Broth (page 111)
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
1½ teaspoons ancho chile powder
¾ pound boneless, skinless chicken breasts, cut into large chunks
¼ cup no-salt-added tomato paste (look for brands with no onions or garlic)
4 (6-inch) corn tortillas
½ cup frozen corn kernels, thawed
¾ cup shredded reduced-fat cheddar cheese (3 ounces)
Preheat the oven to 350°F.
In a small saucepan, combine the broth, coriander, cumin, oregano, and salt and bring to a simmer over medium heat. Add the chicken, cover, and simmer for 5 to 10 minutes, or until the chicken is just cooked through and very faintly pink in the center.
Reserving the broth, transfer the chicken to a cutting board. When cool enough to handle, shred.
Whisk the tomato paste and chile powder into the reserved broth. Dip each tortilla into the broth mixture. Divide the shredded chicken and corn among the 4 tortillas, roll them up, and place them, seam side down, in an 8 x 8-inch baking dish.
Pour the remaining broth mixture over the enchiladas and scatter the cheese over the top. Bake for 15 minutes, or until the cheese has melted and the tortillas are piping hot. Let rest in the pan for 10 minutes before serving.
Per serving: 274 calories • 28g protein • 8g fat (3.5g saturated) • 4g fiber • 23g carbohydrate • 468mg sodium • 57mg magnesium
BELLY BUDDIES: Chicken breast
If you have gluten issues: Choose a gluten-free brand of chicken broth.