Chicken Enchiladas (4-6 Servings)
INGREDIENTS For the Enchilada Sauce: 2 garlic cloves 1-2 Tbsp. chipotle chilies in adobo sauce (optional) 1½ cups tomato sauce ½ tsp. chipotle chili powder ½ tsp. ground cumin ¾ cup reduced sodium chicken broth Kosher salt and fresh pepper to taste
For the Chicken: 1 tsp. extra-virgin olive oil 2 large cloves garlic 10 oz. cooked shredded chicken breast, from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker or canned chicken 1 cup onion, diced ¼ cup cilantro 1 tsp. cumin ½ tsp. dried oregano 1 tsp. chipotle or regular chili powder ⅓ cup chicken broth ½ cup tomato sauce
For the Enchilada: Olive oil or avocado oil spray 8 7-inch whole wheat flour tortillas 1 cup part-skim shredded Mexican cheese blend or cheddar 2 Tbsp. scallions or cilantro, chopped (for serving) Optional Toppings: Sliced avocado, Greek yogurt, jalapeños, etc.
56 Eat Well For Life
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