INSTRUCTIONS 1. Preheat oven to 400°F. 2. Spray a medium pot with oil and add garlic; sauté 30 seconds. 3. Add chipotle chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Bring to a boil. 4. Reduce the heat to low and simmer for 5 – 10 minutes to let the flavors meld. Set sauce aside until ready to use. 5. Heat oil in a medium skillet over medium- high heat. 6. Sauté onions and garlic on low until soft, about 2 minutes. 7. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4–5 minutes. Remove from heat. 8. Spray a 13-by-9-inch baking dish with oil. 9. Put ⅓ cup of the chicken mixture into each tortilla and roll it. 10. Place tortillas seam-side down in the baking dish. 11. Top with enchilada sauce. 12. Then top with cheese. 13. Cover with foil and bake on the middle
rack for 20 – 25 minutes, until heated through and the cheese is melted.
14. Garnish with scallion or cilantro. Add any of the additional optional toppings listed above.
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