DIRECTIONS:
- In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , 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.
- Preheat oven to 400 degrees.
- 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.
- 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.
- Place on baking dish seam side down, top with sauce.
- Then top with cheese.
- 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.
NUTRITION INFORMATION
Yield: 8 servings, Serving Size: 1 enchilada
- Amount Per Serving:
- Smart Points: 4
- Points +: 5
- Calories: 194
- Total Fat: 8g
- Saturated Fat: g
- Cholesterol: 27mg
- Sodium: 640mg
- Carbohydrates: 21g
- Fiber: 9.5g
- Sugar: 5g
- Protein: 18g
Pages: 1 2
