This recipe is a staple at our house. It's pretty easy to make, it's super flavorful, and we don't feel awful after eating it. The original recipe is from SkinnyTaste and for the most part I follow it exactly, except mine may not be quite as skinny as hers...
For the sauce:
- 2 garlic cloves, minced
- 1-2 tbsp chipotle chilis in adobo sauce chopped (I find these in the Mexican aisle at Kroger)
- 1-1/2 cups tomato sauce
- 1/2 tsp chili powder (my family is from New Mexico, so my grandmother usually sends me chili powder every Christmas, but I'm sure you can find this with the spices)
- 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 chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
- 8 whole wheat flour tortillas
- 1 cup Mexican cheese
- non-stick cooking spray
Preheat the oven to 400 degrees. Then start with sautéing the garlic in a small pan. Once it's browned, add in the rest of the sauce ingredients and bring to a boil. Reduce heat to low and cook for another 5-10 minutes.
Meanwhile, in a larger sauce pan sauté the onion and garlic together until the onions are soft and translucent. Then add in shredded chicken and the rest of the ingredients for the chicken mixture. Cook for 4-5 minutes. Pull out your 13"x9" casserole dish and coat with cooking spray.
Take about half a cup of chicken and roll it in a whole wheat tortilla. (This is where I differ slightly from the original recipe, because I prefer a higher meat to tortilla ratio - this also means that you get about 6 enchiladas instead of 8.)
When all the enchiladas are rolled, spoon the sauce on and top with the Mexican cheese. Bake at 400 degrees for 18-20 minutes. Enjoy!