Chicken Enchiladas (skinnytaste.com)

Sauce Ingredients:

2 cloves Garlic (minced)
1-2 tbsp Chipotle Chilis in adobo sauce
1-1/2 cups Tomato Sauce
1/2 tsp Chili Powder
1/2 tsp Ground Cumin
3/4 cup Chicken Broth
Salt and Pepper to taste

Filling Ingredients:

1 tsp Vegetable Oil
2 Breasts (cooked shredded chicken breast)
1 cup diced onion
2 clove Garlic (minced)
1/4 cup Cilantro
1/2 cup Corn
Salt
1 tsp Cumin
1/2 tsp Dried Oregano
1 tsp Chili Powder
1/3 cup Chicken Broth
1/2 cup Tomato Sauce
8 (7-inch) Flour Tortillas
1 cup Mexican Cheese (shredded)
1/2 cup Scallions or Cilantro for topping (chopped)

Sauce Directions:

1. Preheat Oven to 400 Degrees
2. Saute garlic in oil and then add chipotle peppers, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil.
3. Reduce the heat to low and simmer for 5-10 minutes. Set aside.

 Filling Directions:

1. Saute garlic and onions in oil. Add chicken, cilantro, cumin, oregano, tomato sauce, and chicken broth and cook for 4-5 minutes.

Assembly Directions:

1. Spray casserole with cooking spray.
2. Lay out a tortilla and put 1/3 cup of filling inside
3. Fold sides to cover filling and place in casserole fold side down. Repeat until dish is full.
4. Pour sauce over tortillas generously covering the tortillas and then sprinkle cheese and green onions or cilantro to top it off.
5. Bake in the oven for 20 minutes

Can be served with tomato rice, sour cream and guacamole if desired.