Chicken enchiladas

We love Mexican night and I wanted something different. So enchiladas it is! Sorry the picture is so bad, but they were hard to handle!!! But they were delicious!

Enjoy!

Ingredients:

Homemade enchilada sauce (see below)

Tortillas one for each enchilada-I used low carb Mission whole-wheat wraps!

4 skinned and boned cooked chicken breasts. I poached mine in chicken broth and finely chopped onion-Cut chicken into strips when done

2 cups mozzarella cheese shredded

1 small tub of sour cream

8 green onions finely chopped

Cheddar cheese to cover top

Sour cream, salsa, taco sauce, etc..whatever toppings you prefer!

Directions:

Homemade sauce:

Mix all together: One 15 oz. can of tomato sauce with 1 small can tomato paste, 3/4 cup water, 1 can beef broth, 1/4 tsp cumin, 1/4 ts. garlic powder, 2 tsp chili powder, 1/4 tsp paprika, 1/2 tsp dried oregano, salt and pepper to taste, and 2 to 3 drops hot sauce. Mix well and bring to a boil. Boil 15 mins.

While the sauce is cooking, preheat oven at 350 degrees and prepare 9×13 baking dish. Dip tortilla in the enchilada homemade sauce, fill with chicken strips, sour cream, onion, and mozzarella cheese. Roll up and place seam down in pan. Do this again with all tortilla wraps. Once all are in the pan, cover the enchiladas with the rest of the sauce and sprinkle on all the cheddar cheese. Bake, uncovered for 30-40 mins or until bubbly and warm. Serve immediately with rice or veggie and choice of toppings! Makes 4 enchiladas or 8 mini enchiladas!

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