Reduced Fat Chicken and Cheese Enchiladas

By gbvampy1

Ingredients

• 1 onion chopped fine, 1 cup
• 1 t vegetable oil
• salt and pepper
• 1 T minced canned chipolte chile in adobo sauce plus 1 t adobo sauce
• 3 garlic cloves minced
• 2 t ground cumin
• 2 t chili powder
• 1 15 oz cn tomato sauce
• 1 C water
• 1 lb boneless skinless chicken breasts trimmed
• 8 oz shredded cheese..2 cups
• 1/2 c minced fresh cilantro
• 12 6 inch corn tortillas

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees.
Combine 1/2 c onion, oil and 1/2 t salt in a large sauce pan. Cover and cook med low stirring often until onions have softened 5-8 min.
Stir in chipotle and adobo sauce, garlic, cumin, and chili powder until fragrant, about 30 seconds. Stir in tomato sauce and water, simmer. Add chicken and return to a simmer. Reduce heat to low cover and cook until chicken registers 160 degrees, flipping chix breasts 1/2 way thru.
Transfer chicken to plate and let cool slightly. Shred. Season sauce with salt and pepper to taste. Combine 1 c cheddar cilantro, shredded chicken 1/2 c sauce and remaining 1/2 c onion in bowl..season with salt and pepper.
Spread 1/2 c sauce in 13 x 9 baking dish. Stack tortillas on plate..microwave til warm and pliable, about 1 min. Spread 1/2 of warm tortillas on counter. Spread 1/3 C chicken mixture on center of each. Roll up tightly. Arrange seam side down. Repeat with remaining tortillas.
Cover with remaining sauce, sprinkle with remaining cheese. Cover dish with foil and bake until hot, about 20 to 25 min. Let cool 10 min before serving.