Chicken Enchilada

  These are from Skinny Taste with some minor modifications! So good!

For the enchilada sauce:
2 garlic cloves, minced
2 tbsp chipotle chilis in adobo
28 oz tomaotes
1 tsp chili powder
1 tsp ground cumin
1/2 c chicken broth
Salt and pepper

For the chicken:
1 tsp vegetable oil
1.5 cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
8 oz tomato sauce

For the enchilada:
8 – 10 corn tortillas
1 c shredded Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions
4 oz sliced black olive

For Sauce:
In a medium saucepan, and 1 tsp oil and sauté garlic over medium heat. Add chipotle chiles, chili powder, cumin, chicken broth, tomatoes, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to cool. Then puree until smooth.

For the chicken:
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 c chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce, cheese and olives. Bake for 25 minutes until heated through. Top with green onions.

Serves 8.