Skinny Chicken Enchiladas

These are fantastic.  They got an elusive 5-star rating from Jeff!  We had the missionaries over for dinner so I made 2 pans - one spicy and one mild.  The sauce is so good and honestly I'm not sure which version I like more - spicy or mild.  If you don't like spicy, you can either omit the chilies in adobo sauce altogether or just use a little of the sauce from the can rather than using the actual chilies.  In the spicy sauce, I used my immersion blender to blend up the chilies and I only used 1/2 of the can which was enough heat for us.  So if you like them even spicier, go ahead and use the whole can.  So many options!  :)  The recipe also called for whole wheat tortillas but Jeff and I prefer corn tortillas aaaand I have a lot of those left over so that's what I used and I loved it.  I'll definitely stick to the corn tortillas for this recipe.
I also left the cilantro out of the chicken...because I didn't buy any...and it was just fine.  I used 2 jars of our home canned chicken for 2 batches and it was fine.  I also used more than 1 cup of cheese to top these so maybe they weren't quite as "skinny".  Skinny-ish enchiladas.  They're so good.

SKINNY CHICKEN ENCHILADAS

194 calories

Total Time: 45 minutes

Skinny Chicken Enchiladas are perfect if you're an enchilada lover like me! As good as any recipe you'll find in a restaurant (if not better) only much lighter!

INGREDIENTS:

For the enchilada sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce (optional)
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup reduced sodium 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

For the enchilada:

• 8-10 (7-inch) corn tortillas
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 2 tbsp chopped scallions or cilantro for topping (optional)
• Sour cream for topping (optional)

DIRECTIONS:

1. In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper.  If using the chipotle chilies, use an immersion blender to blend everything together. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
2. Preheat oven to 400 degrees.
3. 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.
4. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
5. Place on baking dish seam side down, top with sauce.
6. Then top with cheese.
7. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Yield: 8 servings, Serving Size: 1 enchilada

Recipe from: http://www.skinnytaste.com/chicken-enchiladas/