Traditional Chicken Enchiladas Recipe Recipes Net

Ingredients

2clovesgarlic,minced

2tbspchipotle chilis in adobo sauce

1½cupstomato sauce

½tspchipotle chili powder

½tspground cumin

¾cupsodium chicken broth,reduced

kosher salt and fresh pepper,to taste

1tspvegetable oil

9ozchicken breast,cooked shredded from 2 small breasts

1cupOnion,diced

2clovelarge garlic,minced

¼cupcilantro

kosher salt

1tspcumin

½tspdried oregano

1tspchipotle chili powder

⅓cupchicken broth

½cuptomato sauce

8whole wheat flour tortillas,7-inch low-carb la tortilla factory

1cupMexican cheese,low fat shredded

non-stick cooking spray

2tbspscallions,chopped 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 to 10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees F.

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 for 4 to 5 minutes. Remove from heat.

Spray a 13×9-inch glass baking dish with non-stick spray. Put ⅓ cup chicken mixture into each tortilla and roll it.

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

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