*Skinny Chicken Enchiladas*

I made this for dinner tonight & we loved it.  I will say, my other chicken enchilada recipe is still our all time fav.  However, this one was still great and I will definitely make this recipe more often because it is MUCH lower cal :-) 

Since Jay O. might be the pickiest eater I know (but I will admit he has gotten better since we have been marriedJ) I omitted the cilantro.  It was still great.  But, if you are a cilantro fan, I definitely recommend including it! 

For the sauce:

2 garlic cloves, minced

1-2 tbsp chipotle chilis in adobo sauce

1-1/2 cups tomato sauce

1/2 tsp chipotle chili powder

1/2 tsp ground cumin

3/4 cup fat free chicken broth

kosher salt and fresh pepper to taste

For the chicken:

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 chipotle chili powder

1/3 cup chicken broth

1/2 cup tomato sauce

8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)

1 cup shredded low fat Mexican cheese

non-stick cooking spray

1/2 cup chopped scallions 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 5-10 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-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll each tortilla. Place each enchilada on baking dish, seam down, and top with sauce.  Then top with cheese.

Cover enchiladas with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.  Makes 8 enchiladas.  The original recipe came from Skinny Taste.        

I served mine with a green side salad & used Bolthouse Farms Ranch.  Bolthouse dressings are made with yogurt & a tasty healthy alternative to the typical regular dressing.  You can find these dressing in the refrigerated area in the produce section of your local market.