Here is another healthy and delicious recipe for June.

INGREDIENTS:

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
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 2 tbsp. chopped scallions or cilantro for topping

DIRECTIONS:

1. In a medium saucepan, spray oil and sauté garlic. Add chipotle chilis, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
2. Preheat oven to 400 degrees.
3. 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.
4. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
5. Place on baking dish seam side down, top with sauce.
6. Then top with cheese.
7. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low-fat sour cream or scallions if you wish.

NUTRITION INFORMATION:
Yield: 8 servings, Serving Size: 1 enchilada, Calories: 194, Fat: 8 g, Carb: 21 g, Fiber: 9.5 g, Protein: 18 g, Sodium: 640 mg, Exchanges: 1 starch, 2 meats

Source and printer-friendly version: SkinnyTaste.com.