SKINNY CHICKEN ENCHILADAS

For the enchilada sauce:

• 2 garlic cloves, minced
• 1-2 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 to taste

For the chicken:

• 1 tsp vegetable oil
• 8.5 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

For the enchilada:

• 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

Please see the 2nd Page for Directions