Chicken Enchiladas

Recipe for Enchiladas

Sauce

1/2 tsp oil

1/2 tsp chipotle chili in adobo sauce

1/8 tsp chili chipotle powder

3 garlic cloves, minced

3/4 cup chicken broth

1-2/3 cups tomato sauce

1/2 tsp ground cumin

 salt and fresh pepper to taste

Chicken Filling:

2 tsp Olive Oil

12 oz boiled shredded chicken breast

1/2 of sweet vidalia onion chopped

1/3 cup chopped fresh cilantro

2 large clove garlic, minced

1/2 cup tomato sauce

1/2 tsp cumin

1/2 tsp dried oregano

1/2 tsp chipotle chili powder

1/2 cup chicken broth

8 flour tortillas (you can use what ever type you like. I used whole wheat and they were great)

1 1/2 cups shredded Mexican cheese

Directions:
Pre heat oven to 375 degrees.

In a medium saucepan, heat oil and add the minced garlic. Add the remaining ingredients for the sauce to the saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes.

Spray a 13 by 9-inch glass baking dish with non-stick spray and set the dish aside.

 In a medium pan heat the oil over medium heat. Turn down the heat to low and add garlic and onions. Cook until soft. Add the remaining ingredients for the chicken filling and cook for 5 minutes. Divide the chicken filling onto the middle of each tortilla and roll them up. Place the tortillas seam side down in the baking dish and top with the sauce. Top with cheese and cover with aluminum foil. Bake for 25 minutes. Enjoy!