Chicken Enchiladas

When my Crockpot Chicken Tacos recipe made way more than I could eat in a few meals, I decided to freeze a portion to use to make Chicken Enchiladas.  I defrosted the chicken in the fridge and reheated it on low in a skillet, and it was ready to go into the enchiladas.  They turned out great!

Chicken Enchiladas
Makes 4 servings

Ingredients:

3 cups shredded chicken
2 cups enchilada sauce (use canned or see recipe below)
4 whole wheat tortillas
1 cup shredded cheddar cheese

Instructions:

1. Preheat the oven to 400 degrees.
2. Spray a 9x9 glass baking dish with cooking spray.
3. Mix the chicken with 1/2 cup of the enchilada sauce.
4. Put 1/4 of the chicken mixture into a tortilla, roll it up, and place seam side down in the baking dish.
5. Repeat with each tortilla.
6. Top enchiladas with remaining enchilada sauce and sprinkle with cheese.
7. Cover with foil and bake 20 minutes.
8. Uncover and bake 5 minutes more.

Enchilada Sauce
From The Skinnytaste Cookbook

Ingredients:

1/4 teaspoon olive oil
2 garlic cloves, minced
3/4 cups low sodium chicken broth
1 1/2 cups canned tomato sauce
1 tablespoon chopped chipotle chile in adobo sauce
1/2 teaspoon Mexican-style chili powder
1/2 teaspoon cumin
1/4 teaspoon kosher salt
Dash ground black pepper

Instructions:

Heat a medium nonstick saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 to 1 1/2 minutes. Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper. Bring to a boil, reduce the heat to low, and simmer until the flavors blend, 7 to 10 minutes. Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days, or keep frozen for up to 3 months.

NOTE:  If you are doing the 21 Day Fix, your portions are: 1 Red, 1 Yellow, 1 Blue, 1/4 Purple