So-Addicted Chicken Enchiladas

By Treebs

Ingredients

• 1 tsp canola oil or olive oil
• 1 c chopped onion
• 2 lg garlic cloves, minced
• 1/2 c canned tomato sauce
• 1/3 c reduced-sodium chicken broth
• 9 oz cooked, shredded chicken breast
• 1/4 c plus 1 tbsp chopped fresh cilantro
• 1 tsp Mexican-style chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 3/4 kosher salt
• Cooking spray or oil mister
• 8 (7 or 8 inch) low-carb whole wheat flour tortillas
• 1 1/2 c Enchilada sauce
• 1 c shredded reduced fat Mexican cheese blend
• 2 tbsp chopped scallions, for garnish
• 4 tbsp light sour cream, for serving (optional)

Details

Servings 8
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 400 degree F

In a med nonstick skillet, heat the oil over low heat. Add the onion and garlic and cook, stirring until soft, about 2 minutes. Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup of the cilantro, the chili powder, cumin, oregano, and salt. Simmer until the flavors blend and the sauce reduces, 4 to 5 minutes. Remove the pan from the heat.

Spray a 13 x 9 inch glass baking dish with oil. Put 1/3 cup chicken mixture into each tortilla, roll them up and place seam side down in the baking dish. Top with the enchilada sauce, then sprinkle the top with the cheese. Cover the dish with foil, being careful it does not touch the cheese. Bake until hot and the cheese is melted, 20 to 25 minutes.

To serve, put an enchilada on each of 8 serving plates, sprinkle with the scallions and the remaining 1 tbsp cilantro, and serve with light sour cream on the side, if desired.