Posted by on June 13, 2017


For the enchilada sauce:

  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chilis in adobo sauce
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup reduced sodium chicken broth
  • kosher salt and fresh pepper to taste

For the chicken:

  • 1 tsp vegetable oil
  • 8.5 oz (2 breast halves) cooked shredded chicken breast
  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce

For the enchilada:

  • 8 (7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 2 tbsp chopped scallions or cilantro for topping



In a medium pot, splash oil and sauté garlic. Include chipotle chiles , bean stew powder, cumin, chicken juices, tomato sauce, salt and pepper. Heat to the point of boiling. Lessen the warmth to low and stew for 5-10 minutes. Put aside until prepared to utilize.

Preheat stove to 400 degrees.

Warm the vegetable oil in a medium skillet over medium-high warmth. Sauté onions and garlic on low until delicate, around 2 minutes. Include chicken, salt, cilantro, cumin, oregano, stew powder, tomato sauce, chicken juices, and cook 4 to 5 minutes. Expel from warmth.

Splash a 13 by 9-inch glass heating dish with non-stick shower. Put 1/3 glass chicken blend into every tortilla and move it.

Put on preparing dish crease side down, top with sauce.

At that point best with cheddar.

Cover with aluminum thwart and prepare in the stove on the center rack for 20-25 minutes. Best with low fat sharp cream or scallions on the off chance that you wish. Makes 8 enchiladas.

Posted in: Recipes


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