Servings:6
Cooking Time:25 Minutes

Ingredients :

1 tablespoon canola oil
1 onion, chopped fine
½ teaspoon salt
3 garlic cloves, minced
1 tablespoon chipotle chile powder
2 teaspoons ground cumin
1 (15-ounce) can no-salt-added tomato sauce
1¼ cups water
1 pound boneless, skinless chicken breasts, trimmed of all visible fat
4 ounces cheddar cheese, shredded (1 cup)
1 (4-ounce) can chopped green chiles, drained and chopped fine
½ cup minced fresh cilantro, plus ¼ cup leaves
12 (6-inch) corn tortillas
Canola oil spray
¾ cup low-fat sour cream
Lime wedges

Directions :

1. Adjust oven rack to middle position and heat oven to 350 degrees. Heat oil in large saucepan over medium heat until shimmering. Add onion and salt and cook until softened, 5 to 7 minutes. Stir in garlic, chile powder, and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce and water, bring to simmer, and cook until slightly thickened, about 5 minutes. Add chicken and bring to simmer. Reduce heat to medium-low, cover, and cook until chicken registers 160 degrees, 10 to 15 minutes.
2. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Strain sauce through fine-mesh strainer into bowl, pressing on solids to extract as much liquid as possible. Transfer solids to large bowl and stir in chicken, ½ cup strained sauce, ½ cup cheddar, chiles, and minced cilantro.
3. Wrap tortillas in clean dish towel and microwave until pliable, 30 to 90 seconds. Top each tortilla with ⅓ cup chicken mixture, roll tightly, and lay seam side down in 13 by 9-inch baking dish (2 columns of 6 tortillas will fit neatly across width of dish).
4. Lightly spray tops of enchiladas with oil spray. Pour remaining sauce over enchiladas and sprinkle remaining ½ cup cheddar evenly over top. Cover dish with aluminum foil and bake until enchiladas are hot throughout, about 25 minutes. Remove foil and continue to bake until cheese browns slightly, about 5 minutes.
5. Let enchiladas rest for 5 minutes. Sprinkle with cilantro leaves and serve with sour cream and lime wedges.
Nutrition Info: 360 cal., 15g fat (5g sag. fat), 80mg chol, 480mg sod., 32g carb (6g sugars, 6g fiber), 28g pro.