Chicken Enchiladas

Chicken Enchiladas

These are great! I served with corn, black beans, and rice.

Ingredients:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced (I use jarred)
1/4 cup cilantro
kosher salt
8 (7-inch) corn tortillas (they are brittle and hard to work with if you do not moisten them first)
1 cup shredded low fat Mexican cheese
non-stick cooking spray
1/2 cup chopped scallions or cilantro for topping
1 can of enchilada sauce (the recipe provides directions for a home made sauce, but I usually opt for cans)

Directions:
Preheat oven to 400 degrees. Heat the vegetable oil in a medium skillet over medium-high heat. Sauté 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 to 5 minutes. Remove from heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam 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.
Makes 8 enchiladas.

*Recipe obtained from http://www.skinnytaste.com