Chicken-Enchaladas
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Chicken Enchiladas with Ranchero Sauce

Servings: 4

Ingredients

  • 1 1/2 cups low-sodium crushed tomatoes 1 15-ounce can
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 8- inch whole wheat flour tortillas
  • 2 cups cooked chicken diced
  • 1 cup shredded mozzarella cheese divided
  • 1/4 cup green onions chopped
  • 1/4 cup cilantro chopped

Instructions

  • Preheat oven to 350 degrees.
  • Mix tomatoes, broth, garlic powder, onion powder, chili powder, salt and pepper in a bowl.
  • Spoon 3 tablespoons of tomato mixture into a bottom of an 8x8 inch baking dish.
  • Divide chicken among the tortillas; top chicken on each tortilla with a spoonful of sauce and 2 tablespoons of cheese.
  • Roll up and place tortillas seam-side down in the pan.
  • Top the enchiladas with remaining sauce and shredded cheese.
  • Bake 25-30 minutes, until tortillas are warmed through and cheese has melted.
  • Top with green onions and cilantro before serving.

Nutrition

Serving: 1g