Lighter Chicken Enchiladas

These enchiladas are a little bit lighter and way more carb friendly!!!!!

I serve enchiladas with pinto beans!

It is better to make the sauce a little bit ahead so all the flavors have marinated together and it has had time to cool!

This makes 10 enchiladas.

Sauce Ingredients:

3 garlic cloves, minced/crushed

2 tablespoons chipotle chilis in adobo sauce

3/4 of a cup chicken broth (I use the broth from boiling the chicken)

1 15-ounce can of tomato sauce

1/2 teaspoon cumin

1/2 teaspoon chili powder

salt and pepper to taste

In a saucepan saute the garlic for about 2 minutes, then add the chipotle chilies, cumin, chili powder, tomato sauce, chicken broth, salt and pepper. Bring to a rapid boil and then reduce the heat to medium-medium/low and leave it there for about 10 minutes. Then let all the flavors marinate together and then cool.

Chicken Ingredients:

cooking spray

3 boneless/skinless chicken breasts (boil and shred the chicken and reserve the chicken broth)

3/4 cup white onion, chopped

3 garlic cloves, minced/crushed

1/4 cup of fresh cilantro, chopped

1/4 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon cumin

salt to taste

1/4 cup chicken broth (that has been reserved from boiling the chicken)

1/2 cup tomato sauce

10 tortillas - I use Mission carb balance tortillas and the 7 inch ones work best

1 cup shredded reduced fat Mexican cheese

1/2 cup chopped green onions

Spray a large skillet with cooking spray and put on medium to medium/high heat. Saute the garlic and onions until tender and then reduce the heat to medium/low. Add the shredded chicken, oregano, cumin, chili powder, salt, chicken broth and tomato sauce - cook for about 5 to 10 minutes (until most of the liquid is absorbed). Then remove from heat.

Preheat oven to 400 degrees

Spray a 9 x 13 inch casserole dish with cooking spray. Then set up tortillas and add 3 tablespoons of chicken mixture to each tortilla and roll - it is easiest if you put the chicken mixture at one end of the tortilla and roll and then put open side down in the casserole dish.

Then top with sauce and cheese.

Cover with foil and bake in the oven for about 20 minutes, if you think it needs to go longer go for another 5 minutes.

I top ours with the chopped green onions!

Also sometimes add guacamole and reduced fat sour cream!

Enjoy!!!!