Description
These Healthy Chicken Enchiladas are made with homemade enchilada sauce that you can feel good about. This simple weeknight meal will quickly become a family favorite. Serve with a side of beans and shredded lettuce.
Scale
Ingredients
- 1 teaspoon minced garlic
- 1–2 tablespoons chipotle peppers in adobo sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 cup puréed tomatoes
- 3/4 cup low sodium chicken broth
- 2 cups cooked shredded chicken (about 8 ounces)
- 8 corn tortillas
- 3 ounces (3/4 cup) shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees F.
- In small sauce pan over medium heat whisk together garlic, chili peppers, chili powder and cumin until chili peppers dissolve.
- Whisk in tomatoes and chicken broth until combined and remove from heat.
- In medium sized bowl, mix chicken breast with 1 cup enchilada sauce.
- Coat 13X9 inch pan with cooking spray and spoon mixture evenly into 8 tortillas. Roll each tortilla and place seam side down.
- Drizzle prepared enchiladas with remaining sauce and top with cheese.
- Preheat oven and bake for 15 minutes or until cheese melts.
- Top with green onions and sour cream, and serve with lots of shredded lettuce and beans if desired.