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Chicken enchiladas
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| 2 | garlic cloves, minced |
| 1-2 tbsp | chipotle chilis in adobo sauce |
| 1-1/2 cups | tomato sauce |
| 1/2 tsp | chipotle chili powder |
| 1/2 tsp | ground cumin |
| 3/4 cup | fat free chicken broth |
| kosher salt and fresh pepper to tast | |
| 1 tsp | vegetable oil |
| 8.5 oz (2 breast halves) | cooked shredded chicken breast |
| 1 cup | diced onion |
| 2 large clove | garlic, minced |
| 1/4 cup | cilantro |
| kosher salt | |
| 1 tsp | cumin |
| 1/2 tsp | dried oregano |
| 1 tsp | chipotle chili powder |
| 1/3 cup | chicken broth |
| 1/2 cup | tomato sauce |
| 8 (7-inch) | reduced carb whole wheat flour tortillas, (la tortilla factory) |
| 1 cup | shredded low fat Mexican cheese |
| non-stick cooking spray | |
| 1/2 cup | chopped scallions or cilantro for topping |
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat. Spray a 13x9 baking dish with no stick spray. put 1/3 cup chicken mixture into each totilla and roll it. Place on baking dish seam side down, top with sauce. Top with cheese. cover with aluminum foil and bake for 25 min.
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