Skinny Chicken Enchiladas

By smaier

Ingredients

• Optional Toppings:
• 3 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 (8 ounce) can tomato sauce
• 1 cup water
• ¼ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 3 cups chicken, cooked and chopped (rotisserie works great)
• 8 (7-inch) whole wheat flour tortillas
• 1 cup shredded low fat Mexican cheese
• Avocados, diced
• Tomatoes, diced
• Low fat sour cream
• Cilantro

Preparation

Step 1

In a medium skillet add vegetable oil, flour, and chili powder. Gradually stir in the tomato sauce, water, cumin, garlic powder, onion powder, and into the flour mixture. Reduce heat to low and cook until thickened, about 10 minutes.

Preheat oven to 400 degrees. Reserve one cup of the enchilada sauce. Add the chicken to the sauce and assemble the enchiladas by adding ⅓ cup of the mixture in the center and roll the enchilada up and place seam down in a 9x13 inch pan. Top with reserved enchilada sauce and cheese. Bake for 20-25 minutes or until heated through and the cheese has melted.