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
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 the 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!