This is one of our favorite week night meals. It is so delicious and cheesy, however we cannot take credit. This recipe comes from our favorite food blog SkinnyTaste. These enchiladas are healthier than the ones you may get your favorite mexican restaurant, but they are just as flavorful. We eat them with black beans that we doctor up with some onions, garlic, cilantro and chipotle peppers.
Ingredients:
For the sauce:
2 cloves garlic, minced
2 tbsp chipotle peppers in adobo sauce, chopped
1 1/2 cups tomato sauce
1/2 tsp chipotle chili powder (or regular, the chipotle just adds a little smokiness that we like)
1/2 tsp cumin
3/4 cup fat free chicken broth
salt and pepper to taste
For the Chicken:
1 tsp olive oil
8.5 oz cooked shredded chicken breasts (2 breast halves)
1 cup diced onion
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
1/2 tsp salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup fat free chicken broth
1/2 cup tomato sauce
8 whole wheat flour tortillas
1 cup shredded low fat mexican cheese
non stick cooking spray
1/2 cup chopped scallions for topping
1) Preheat oven to 400 degrees. We are going to start with the sauce. Spray a little oil in a medium sauce pan and sauté garlic until soft. Add tomato sauce, chicken broth, chipotle peppers, chili powder, cumin, salt and pepper. Bring that to a boil, then reduce heat to low and simmer for 5-10 minutes. Then set aside until ready to use.
2) Now for the chicken: Heat the oil in a skillet over medium heat. Then reduce heat to low and sauté the onions and garlic until soft. Add the cooked, shredded chicken, tomato sauce, chicken broth, salt, cilantro, cumin, chili powder, and oregano. Cook 4-5 mins until the liquid reduces slightly and then remove from heat.
Enjoy!
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