Name: Chicken Enchiladas with Ranchero Sauce
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

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Chicken Enchiladas with Ranchero Sauce

Servings:

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.