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olive oil garlic chicken broth tomato sauce chili powder ground cumin salt ground black pepper olive oil onion garlic tomato sauce chicken broth chicken fresh cilantro fresh cilantro chili powder ground cumin oregano Mister flour tortillas enchilada sauce scallions
Viewed: 35 - Published at: 5 years agoIngredients
- 1/2 tsp Olive Oil
- 4 Garlic Cloves, minced
- 1 1/2 cup Reduced Sodium Chicken Broth
- 3 cup canned Tomato Sauce
- 2 tbsp chopped Chipotle Chile in Adobo Sauce (or more to taste)
- 1 tsp Chili Powder (or to taste)
- 1 tsp ground Cumin
- 1/2 tsp Kosher Salt
- 1/8 tsp freshly ground Black Pepper
- 1 tsp Canola or Olive Oil
- 1 cup chopped Onion
- 2 large Garlic Cloves, minced
- 1/2 cup canned Tomato Sauce
- 1/3 cup Reduced Sodium Chicken Broth
- 9 oz cooked, shredded Chicken Breast
- 1/4 cup chopped fresh Cilantro
- 1 tbsp chopped fresh Cilantro
- 1 tsp Chili Powder
- 1 tsp ground Cumin
- 1/2 tsp dried Oregano
- 3/4 tsp Kosher Salt Cooking Spray or Oil Mister
- 8 (7-or 8-inch) Low-carb, Whole Wheat Flour Tortillas
- 1 1/2 cup Enchilada Sauce
- 1 cup shredded Reduced-fat Mexican Cheese Blend
- 2 tbsp chopped Scallions, for garnish
Method
- For the Sauce: Heat a medium nonstick saucepan over medium heat.
- Add the oil and garlic and cook, stirring, until golden, about 1 to 1 1/2 minutes.
- Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper.
- Bring to a boil, reduce the heat to low, and simmer until the flavors blend, 7 to 10 minutes.
- Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days, or keep frozen for up to 3 months.
- For the Enchiladas: Preheat the oven to 400F.
- In a medium nonstick skillet, heat the oil over low heat.
- Add the onion and garlic and cook, stirring, until soft, about 2 minutes.
- Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup of the cilantro, the chili powder, cumin, oregano, and salt.
- Simmer until the flavors blend and the sauce reduces, 4 to 5 minutes.
- Remove the pan from the heat.
- Spray a 13 x 9-inch glass baking dish with oil.
- Put 1/3 cup chicken mixture into each tortilla, roll them up, and place seam side down in the baking dish.
- Top with the enchilada sauce, then sprinkle the top with the cheese.
- Cover the dish with foil, being careful it does not touch the cheese.
- Bake until hot and the cheese is melted, 20 to 25 minutes.
- To serve, put an enchilada on each of 8 serving plates, sprinkle with the scallions and the remaining 1 tablespoon cilantro, and serve with light sour cream on the side, if desired.
