Chicken Enchiladas.... Stuffed after this meal.

Fantastic meal... with the recommended serving of 2 enchiladas you'll be very satisfied.  A little sour cream on the side was all I added to this one.  There is a suggestion of rice on the side, but if you do... don't eat 2... you'll be sick full then.  It's 3 hours later and I am STILL feeling a full belly.

Sauce

• 2 garlic cloves, minced
• 2 heaping 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 fat free chicken broth
• salt and pepper

Enchiladas

• 1 tsp olive oil
• 3/4 lb shredded chicken
• 1 cup onion, diced
• 2 large garlic cloves, minced
• salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce
• 8 whole wheat flour tortillas
• 1 cup non-fat shredded cheddar cheese
• cooking spray

Spray Medium sauce pan and saute garlic.  Add chilis, chili powder, cumin, broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce heat and simmer for 5-10 minutes, set aside.

Preheat oven to 400.

Heat oil in medium skillet - medium high heat.  Saute onion and garlic until soft.  Add chicken, salt, cumin, oregano, chili powder, tomato sauce, broth and cook 5 minutes. remove from heat.

Spray 9x13 baking dish.  put 1/3 cup chix mix into each tortilla and roll.  Place in dish seam side down and top with sauce and cheese.  Cover with foil and bake for 25 minutes.  Tope with lowfat sour cream (extra points) or scallions and enjoy.

4 points each enchilada... 2 is a really good sized serving and will need no side dish...