Skinny Chicken Enchiladas

These are so flavourful and yummy! I usually double the recipe.

Ingredients For Sauce: 

2 garlic cloves, minced
1-2 tbsp chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chili powder
1/2 tsp ground cumin
3/4 cup veggie or chicken broth
salt and pepper

Ingredients for Chicken:
1 tsp olive oil
2 chicken breasts, shredded
1 cup diced onion
2 large clove garlic, minced
1/4 cup fresh cilantro
salt and pepper
1 tsp cumin
1/2 tsp dried oregano
1 tsp chili powder
1/3 cup veggie or chicken broth
1/2 cup tomato sauce


For the Enchilada:
8 whole wheat flour tortillas
1 cup shredded mozzarella cheese

Directions

1. In a medium saucepan, spray oil and sauté garlic. Add chiles , chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Set aside until ready to use.
2. Preheat oven to 400 degrees.
3. Heat the 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, broth and cook 4 to 5 minutes. Remove from heat.
4. Oil a 13 by 9-inch baking dish with olive oil. Put 1/3 cup chicken mixture into each tortilla and roll it.
5. Place on baking dish seam side down, top with sauce.
6. Top with cheese.
7. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Remove foil and broil for 5 minutes to brown the top. Top with low fat sour cream or cilantro if you wish. Makes 8 Enchiladas.