Chicken Chipotle Enchiladas

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Ingredients:

  • 1 cp. chopped onion
  • 1 large garlic clove, minced
  • 1/2 cp. canned tomato sauce
  • 1/3 cp. reduced-sodium chicken broth
  • 1 Lb. chicken breast, shredded
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 3/4 tsp. salt
  • cooking spray
  • 8 medium size flour tortillas or 10 corn tortillas
  • 1 cp. shredded mozzarella or Mexican queso
  • sour cream for serving

Enchilada Sauce:

  • 1 large garlic clove, minced
  • 1 1/2 cps. reduced-sodium chicken broth
  • 3 cps. canned tomato sauce
  • 2 T. adobo sauce (chipotle chile sauce)
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper

Directions:

  1. Cook the chicken in a medium size skillet with water and the cover until thoroughly cooked. Shred and set aside.
  2. Preheat the oven to 400 degrees and grease a 9X13 baking dish with cooking spray.
  3. In a medium nonstick skillet, add the onion and garlic and cook, stirring, until soft 1-2 minutes.
  4. Add tomato sauce, chicken broth, cooked chicken, chili powder, cumin, oregano, and salt. Simmer until the flavors blend and the sauce reduces, 4-5 minutes. Remove pan from the heat.
  5. Put 1/3 cup chicken mixture into each tortilla, roll up and place seam side down in baking dish.
  6. To make the salsa: heat a medium nonstick saucepan over medium heat. Add garlic and cook, stirring, until golden, about 1 minute.
  7. Add chicken broth, tomato sauce, adobo sauce, chili powder, cumin, salt, and pepper and simmer until flavors blend 7-10 minutes.
  8. Pour the enchilada sauce over the tortillas in the baking dish. Sprinkle cheese on top and cover dish with foil.
  9. Bake until hot and cheese is melted, 20-25 minutes.
  10. Serve with salsa and sour cream.
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