Light Chicken Enchiladas

link w/ pic and nutritional values: http://allpatchedupquilts.blogspot.com/2012/08/light-chicken-enchiladas.html#

Serves 2

Ingredients

Chicken
8 oz. chicken breast
1/2 tsp. vegeta
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. chili powder

Filling
cooking spray
3/4 c. yellow onion, chopped
1 garlic clove, minced
3/4 c. crushed tomatoes, in puree
1 tsp. vegeta
1/4 tsp. oregano
1/4 tsp. black pepper
2 Chipotle peppers in adobo sauce, minced
1 c. cilantro

Sauce
cooking spray
1/4 c. yellow onion, chopped
1 garlic clove, minced
1 c. crushed tomatoes in puree
1 Chipotle pepper in adobo sauce, minced
1/2 c. water
1 tsp. vegeta
1/4 tsp. black pepper

6 small tortillas
1 c. fat free shredded cheese

Directions:

Preheat oven to 400 degrees.

Chicken
~Season chicken on both sides with all of the seasonings. Grill on high heat until cooked through. About 6 minutes per side. Let the chicken rest for 10 minutes. Shred or dice into cubes.

Sauce
~Heat a medium saucepan on medium-high. Spray with cooking spray. Saute onion and garlic for 4 minutes. Add the rest of the ingredients and simmer for 10 minutes.

Filling
~Heat a large skillet on medium-high heat. Spray with cooking spray. Saute onion and garlic for 4 minutes.
~Add the rest of the ingredients except cilantro and simmer for 10 minutes. Add chicken and cilantro.
~Stir in 1/4 c. of the sauce mixture.

To assemble
~Line a 9x13 pan with aluminum foil. Spray with cooking spray.
~Spread 1/4 c. of sauce on the bottom.
~Fill each tortilla with about 1/4 c. of filling. Roll right and place in the pan seam side down.
~Top with the rest of the sauce.
~Cover with cheese
~Cover with aluminum foil. Bake for 20 minutes.
~Remove foil. Broil on high for 3-5 minutes or until the cheese is golden brown and bubbly.