Skinny Chicken Enchiladas

Quick and delicious enchiladas from Casey Palmer, Canadian Dad ...MORE + LESS -

2 garlic cloves, minced

12 tbsp chipotle chilis in adobo sauce

1 1/2 cups tomato sauce

1/2 tsp Old El Paso Taco Seasoning Mix

1/2 tsp ground cumin

3/4 cup reduced sodium chicken broth

kosher salt and fresh pepper to taste

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 Old El Paso Taco Seasoning Mix

1/3 cup chicken broth

1/2 cup tomato sauce

8 (7inch) lowcarb whole wheat flour tortillas

1 cup shredded lowfat Mexican cheese nonstick cooking spray

2 tbsp chopped scallions or cilantro for topping

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1

In a medium saucepan, spray oil and sauté garlic.
2

Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil.
3

Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
4

Preheat oven to 400 degrees F.
5

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes.
6

Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
7

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
8

Place on baking dish seam side down, top with sauce. Then top with cheese.
9

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
10

Top with low-fat sour cream, Old El Paso Restaurante Picante Mild Salsa or scallions if you wish.