Lighter Chicken Enchiladas

By amybites

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced small
• 1/2 red bell pepper, diced small
• 2 garlic cloves, minced
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce (optional)
• 1/4 cup flour
• 1 teaspoon cumin
• 1/4 teaspoon chili powder
• pinch of cayenne pepper
• 1 1/2 cups (or 14.5 ounce can) fat-free, low-sodium chicken broth
• 1/4 cup water
• 3/4 teaspoon kosher salt, more or less to taste
• pinch of black pepper, more or less to taste
• 16 oz. chicken, grilled or poached, and shredded in a large bowl
• 8 light whole wheat tortillas (my preference is La Tortilla Factory large, low carb, high fiber tortillas)
• 1/2 cup shredded 2% milk sharp cheddar or Mexican blend cheese
• For serving: greek yogurt or sour cream, cilantro, hot sauce

Details

Servings 4
Adapted from amybites.com

Preparation

Step 1

1) Lightly spray the bottom of a 13×9 baking dish, set aside. Preheat your oven to 400º F.

2) Heat olive oil in a large skillet over medium heat. Add diced onion and peppers and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.

3) Add in the minced garlic and cook for one minute. Add in the flour, cumin, chili powder, cayenne pepper (if desired), and the minced chipotle peppers and stir.

4) Whisk in the broth and water. Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened. Season with ¾ teaspoon kosher salt and a pinch of black pepper, taste and adjust seasonings.

5) Add a cup of the “enchilada sauce” to the shredded chicken. Measure and spread ¼ cup of the sauce in the bottom of the prepared pan. Wrap the 8 whole wheat tortillas in a damp paper towel and microwave for one minute.

6) Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing it seam side down into the baking dish. Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of shredded cheese.

7) Bake, uncovered, in your preheated oven for 15 minutes or until the cheese is melted and bubbly and edges of tortillas are beginning to crisp. Serve topped with cilantro, greek yogurt or sour cream, and hot sauce if desired.