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Skinny Chicken Enchiladas

Ingredients

  • 2 chicken breasts shredded
  • 2 Tbsp olive oil
  • 1 small yellow Onion diced
  • 1 small red bell pepper diced
  • 2 cloves of garlic minced
  • 1 Tbsp minced chipotle peppers
  • 1 tsp cumin
  • 3/4 tsp salt more or less to taste
  • 1/8 tsp pepper more or less to taste
  • 1/4 cup all purpose flour
  • 1-1/2 cups chicken broth
  • 1/4 cup water
  • 8 whole wheat tortillas
  • 1/2 cup grated muenster cheese

Instructions

  1. Preheat oven to 400 degrees. Lightly spray a 9x13 pan with cooking spray.

  2. In a medium saucepan, heat olive oil over medium heat. Add onion and red peppers, and cook until onion is translucent, about five minutes.

  3. Add garlic, chipotle peppers, cumin, and salt and pepper, and cook another minute.

  4. Add flour and stir to make a paste.

  5. Whisk in the chicken broth and water, and bring to a simmer. Simmer until sauce has thickened, and remove from heat.

  6. Spread a few tablespoons of sauce in the bottom of your baking dish.

  7. Place the shredded chicken in a medium bowl, and toss with one cup of the enchilada sauce.

  8. Warm the tortillas in the microwave to make them more flexible.

  9. Spoon 1/8 of the chicken mixture into the middle of each tortilla, and roll up.

  10. Place seam side down in baking dish. Complete with remaining tortillas and chicken.

  11. Pour remaining sauce over the enchiladas, and top with cheese.

  12. Bake uncovered for 15 minutes, or until cheese has melted.