Spicy Chicken Enchiladas

Gabriel and I love Mexican food. I would say we eat it almost once or twice every week. While I was pinning some fun & healthy recipes last week, I came across this dish and knew I had to try it!

Can you believe these are actually low fat enchiladas? I didn't know there was such a thing!

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g
For the sauce:
4 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 fat free chicken broth

salt and fresh pepper to taste

For the chicken:

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

8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)

1 cup shredded low fat Mexican cheese

olive oil

1/2 cup chopped scallions or cilantro for topping

Directions:
In a medium saucepan, add 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.

Sweet Day & Happy Cooking!