Skinny Chicken Enchiladas

It's been a while since we have made Mexican food at our house. I asked Bryan what he wanted me to make and he said enchiladas sounded good. I instantly knew I was going to try this skinny enchilada recipe from Skinnytaste. My coworker had given good reviews on it. I like this enchilada recipe because the enchilada sauce  is made rather than buying canned enchilada sauce. Plus, it is a healthy way to enjoy a usually not-so-healthy dish.

We had these delicious enchiladas with some seasoned black beans and fresh mandarin orange wedges.

Skinny Chicken Enchiladas
Serves: 8
Adapted by: http://www.skinnytaste.com/2010/02/chicken-enchiladas.html

Ingredients
Sauce:
2 cloves of garlic, minced
2 tablespoons chipotle chilis in adobo sauce
1 1/2 cups tomato sauce
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
3/4 cup fat free chicken broth
salt and pepper, to taste

enchiladas:
1 teaspoon canola oil
8 oz shredded chicken breasts
1 cup yellow onion, diced
2 cloves of garlic, minced
1/4 cup cilantro
salt
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon chipotle chili powder
1/3 cup fat free chicken broth
1/2 cup tomato sauce
8 whole wheat or low carb flour tortillas
1 cup shredded reduced fat mexican cheese
nonstick cooking spray
1/2 cup scallions for topping

Optional:
sour cream and salsa

Directions
-In a saucepan, spray oil and saute the garlic. Add the chipotle chilis, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring sauce to a boil and reduce heat to low. Simmer for 10 minutes and then set aside.
-Preheat oven to 400 degrees.
-In a large skillet, heat the canola oil over medium high heat. Saute onions and garlic for approximately 2 minutes. Add the shredded chicken, salt, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook for 5 minutes.
-Spray a 13x9 baking dish with nonstick cooking spray.
-Place 1/3 cup of chicken mixture into the center of each tortilla and roll it up. Place seamside down in the baking dish. Continue with all the tortillas.
-Top all the enchiladas with the enchilada sauce and sprinkle with cheese.
-Cover baking dish with foil and bake in the oven for 20 to 25 minutes.
-Top with sour cream or salsa and serve.

Enjoy! :)