For the enchilada sauce:
For the chicken:
For the enchilada:
Read more at http://www.skinnytaste.com/chicken-enchiladas/#kHMVkrDieTV5Cy6t.99
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.