Skinny Chicken Enchiladas

"How about going out for Valentine's Day?" With a loving side eye, I answer back, "Um...how about not?" Don't get me wrong - I love Valentine's Day. It is a fun little idea of a holiday with a chance for me to restock my junk drawer at work with boxes of conversation heart candy and miniature candy bars. Going out for dinner to mark the occasion to a crowded restaurant with people watching my every bite hoping that I hurry the hell up so they can have my table? I don't think so. 

Anyone who interacts with me - from coworkers down to my nearest and dearest beloveds know of my deep love and passion for food. What better way for someone to show that they love and care about you then to make you something from the kitchen? My perfect Valentine's Day? A tray of these babies and some wine or beer to go with them. 

For the sauce:

2 cloves of garlic, minced

1 can diced green chilis

1-1/2 cups tomato sauce

1 tsp. southwest chipotle seasoning (Mrs. Dash)

1/2 tsp. ground cumin

3/4 cup fat-free chicken broth

Salt and fresh pepper to taste

For the chicken:

1 tsp. vegetable oil

2 chicken breasts, cooked and shredded

1 cup diced onion

2 cloves of garlic, minced

1/4 cup fresh cilantro

Salt

1 tsp. cumin

1/2 tsp. dried oregano

1 tsp. southwest chipotle seasoning (Mrs. Dash)

1/3 cup chicken broth

1/2 cup tomato sauce

8 (6-inch) reduced carb whole wheat flour tortillas

1 cup shredded low-fat Mexican cheese

Nonstick cooking spray

Directions

In a medium saucepan, spray oil and saute garlic.  Add green chilis, chipotle seasoning, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce the heat to low and simmer for 5-10 minutes.  Set aside until ready to use.

Preheat oven to 400 degrees.

Heat vegetable oil in a medium skillet over medium-high heat.  Saute onions and garlic on low until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, 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 in baking dish seam side down.  Top with sauce and cheese.  Cover with foil and bake in the oven on the middle rack for 20-25 minutes.  Top with scallions if desired and enjoy!

Source: Eat Yourself Skinny