No Tortilla Chicken Enchiladas

• 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

Directions:

1-Preheat 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 separate 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.

Serves 6 - Protein 41.4 g/Per serving

I made this tonight for my family and they loved it! thanks for the recipie.