Chicken Enchiladas

Dinner idea if you need to feed the family after Mama has her tequila.

Ingredients

FOR THE SAUCE:
2 cloves garlic, minced
1 to 2 tablespoons chipotle chilis in adobo sauce
1 1/2 cups tomato sauce
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
3/4 cup reduced sodium chicken broth
Kosher salt and fresh cracked pepper to taste
FOR THE CHICKEN:
1 teaspoon extra-virgin olive oil
1 cup cooked, shredded chicken breasts (2 small breasts)
1 cup diced onion
2 large garlic cloves, minced
1/4 cup cilantro, chopped
Kosher salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon chipotle chili powder
1/3 cup low sodium chicken broth
1/2 cup tomato sauce
FOR THE ENCHILADAS:
8 (7-inch) low-carb tortillas
1 cup shredded low fat Mexican cheese
Non-stick cooking spray
2 tablespoons chopped cilantro or scallions for topping
Low-fat sour cream to top, optional

Instructions

In a medium saucepan, sauté garlic in olive oil. Add chipotle chiles, tomato sauce, chili powder, cumin, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 5 to 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 13 by 9 by 2-inch glass baking dish with non-stick spray. Put about 1/3 cup chicken mixture into each tortilla and roll.

Place on baking dish seam side down. Top with sauce, then top with cheese.

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

To serve, top with low-fat sour cream and cilantro or scallions.

Makes 8 enchiladas.