Chicken Enchiladas

This recipe was found over at Skinny Taste.

Make them even yummier: make your tortillas for this recipe!

For the 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 fat free chicken broth
salt and 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 cloves garlic, minced
1/4 cup cilantro
salt
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 flour tortillas
1 cup shredded Mexican cheese
1/2 cup chopped scallions or cilantro for topping

In a medium saucepan, spray oil and saute garlic. Add chipotle chiles, 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.

Preheat oven to 400.

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

Spray a 9x13 glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish same side down, top with sauce. Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with sour cream or scallions if you wish.