Instructions

• Preheat oven to 400°F (200°C).
• Make the sauce: Heat 1 teaspoon extra virgin olive oil in a medium pot over medium heat. Add 2 garlic cloves, minced, and sauté about 30 seconds until fragrant. Add 1–2 tablespoons chipotle chiles in adobo sauce (depending on spice preference), 1-1/2 cups tomato sauce, 1/2 teaspoon chipotle chili powder, 1/2 teaspoon ground cumin, 3/4 cup reduced-sodium chicken broth, and kosher salt and fresh ground pepper to taste. Bring to a boil, then reduce heat to low and simmer 5–10 minutes. Remove from heat and set aside.
• Make the filling: Spray a medium skillet with olive oil spray and heat over medium-high. Add 1 cup diced onion and 2 large cloves garlic, minced, and sauté on low–medium until the onion is soft, about 2 minutes.
• To the skillet, add 10 ounces cooked shredded chicken breast, 1/4 cup cilantro, kosher salt to taste, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon chipotle chili powder, 1/3 cup chicken broth, and 1/2 cup tomato sauce. Stir to combine and cook 4–5 minutes, until heated through and flavors are blended. Remove from heat.
• Prepare the baking dish: Spray a 13x9-inch (glass or ceramic) baking dish with olive oil spray.
• Assemble enchiladas: Place one of the whole wheat flour tortillas from the ingredient list on a flat surface. Spoon about 1/3 cup of the chicken filling onto the center of the tortilla, roll it up tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling (recipe makes 8 enchiladas).
• Top enchiladas with the reserved sauce from step 2, spreading it evenly over the rolled tortillas.
• Sprinkle 1 cup part-skim shredded Mexican cheese blend (or cheddar) evenly over the sauced enchiladas.
• Cover the baking dish with foil and bake on the middle oven rack for 20–25 minutes, until the enchiladas are heated through and the cheese is melted.
• Remove from oven, uncover, and garnish with 2 tablespoons chopped scallions or cilantro. Serve with optional toppings if desired (sour cream, avocado, Greek yogurt, jalapeños, etc.).