Page 80 - cookbook1

Skinny Chicken Enchiladas

• 2 garlic cloves, minced • 1/4 cup cilantro
• 1-2 tbsp chipotle chilis in • kosher salt
adobo sauce • 1 tsp cumin
• 1-1/2 cups tomato sauce • 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder • 1 tsp chipotle chili powder
• 1/2 tsp ground cumin • 1/3 cup chicken broth
• 3/4 cup reduced sodium • 1/2 cup tomato sauce
chicken broth For the enchilada:
• kosher salt and fresh pepper • 8 (7-inch) low-carb whole
to taste wheat flour tortillas (la
For the chicken: tortilla factory)
• 1 tsp vegetable oil • 1 cup shredded low fat
• 8.5 oz (2 breast halves) Mexican cheese
cooked shredded chicken • non-stick cooking spray
breast • 2 tbsp chopped scallions or
• 1 cup diced onion cilantro for topping
• 2 large clove garlic, minced

Procedure
1. In a medium saucepan, spray oil and sauté garlic. Add chipotle
chilis, 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.
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.

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