President Clinton's Chicken-Broccoli Enchiladas
| Yield: | 6 Servings |
| Categories: | Chicken, Poultry |
| 6 | sm | Corn tortillas |
| 12 | oz | Broccoli |
| 2 | ts | Olive oil |
| 1 | md | Red onion; chopped fine |
| 2 | md | Cloves garlic; minced |
| 1/2 | Jalapeno pepper; minced | |
| 1 | ts | Ground cumin |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Ground cinnamon |
| 8 | oz | Cooked; skinless, boneless chicken breast, shredded |
| 1/4 | ts | Salt; (optional) |
| 1 | cn | (15-ounce) no-salt-added whole tomatoes |
| 2 | tb | Minced fresh cilantro |
| 1/2 | c | Evaporated skim milk |
| 3/4 | c | Shredded; reduced-fat Monterey Jack cheese |
| 2 | c | Cooked brown rice |
| 1 | c | Nonfat yogurt |
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