Chicken Enchilada Recipe

Ingredients

• 2 garlic cloves (minced)
• 1-2 tablespoons chipotle chilis in adobo sauce (depending how spicy you like it)
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup reduced sodium chicken broth
• kosher salt and fresh pepper, to taste
• 1 tsp extra virgin olive oil
• 10 oz cooked shredded chicken breast (from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*)
• 1 cup diced onion
• 2 large cloves 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 whole wheat flour tortillas ((I use low-carb la tortilla factory))
• 1 cup part-skim shredded Mexican cheese blend (or cheddar)
• olive oil spray
• 2 tbsp chopped scallions (or cilantro, for topping)
• optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc

Instructions

1. Preheat oven to 400F degrees.
2. Spray a medium pot with oil and and add garlic, sauté 30 seconds. 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, to let the flavors meld. Set aside until ready to use.
3. Heat the 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.
4. Spray a 13 by 9-inch glass or ceramic baking dish with oil. Put 1/3 cup chicken mixture into each tortilla and roll it.
5. Place on baking dish seam side down, top with sauce. Then top with cheese.
6. Cover with foil and bake in the oven on the middle rack for 20-25 minutes, until it's heated through and the cheese is melted. Garnish with scallions or cilantro. Optional: top with your favorite toppings if desired. (Extra points) Makes 8 enchiladas.