Ingredients: |
Ingredients: For the sauce:
2 garlic cloves, minced
1 - 2 T. chipotle chiles in adobo sauce
1 1/2 c. tomato sauce
1/2 t. chipotle chili powder (or regular chili powder)
1/2 t. ground cumin
3/4 c. chicken broth
kosher salt and fresh pepper to taste
For the Enchiladas:
1 t. vegetable oil
8.5 oz. (2 breast halves) cooked shredded chicken breast
1 c. diced onion
2 large cloves garlic, minced
1/4 c. cilantro, chopped
kosher salt
1 t. cumin
1/2 t. dried oregano
1 t. chipotle chili powder
1/3 c. chicken broth
1/2 c. tomato sauce
8 (7 inch) whole wheat flour totillas
1 c. shredded Mexican cheese
non-stick cooking spray
chopped scallions, cilantro, sour cream, guacamole for topping as desired
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Directions: |
Directions:For Sauce: Saute garlic and chipotle chilies in a medium saucepan. Add 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 400º.
Heat the vegetable oil in a medium skillet over medium-high heat. Saute 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- 5 minutes. Remove from heat.
Spray 13 x 9 inch glass baking dish with non-stick spray. Roll 1/3 c. chicken mixture in each tortilla. Place in baking dish seam side down. Top with sauce and cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20 - 25 minutes. Serve with desired toppings. |
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