Favoreats
Favoreats LLC
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INGREDIENTS
2
garlic cloves, minced
1 tbsp
chipotle chilis in adobo sauce
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
1 tsp
vegetable oil
8 1/2 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
8
(7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
1 cup
shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp
chopped scallions or cilantro for topping
NOTES
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, 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 400 degrees.
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.
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.
Place on baking dish seam side down, top with sauce. Then top with cheese.
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.
Kayti Young • 2019-06-06
Sauce is too hot. Chicken mixture was goos though