Healthy Chicken Enchiladas

• Sauce
• 4 medium tomatoes, cut into pieces
• 6 garlic cloves, peeled
• 1 medium onion, sliced
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Enchiladas
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon olive oil
• 4 boneless skinless chicken breast halves (12 oz.)
• 4 small whole wheat tortillas
• 1/2 cup shredded fat-free cheddar cheese
• 1/2 cup diced green chilis

1. Preheat oven to 400 degrees. Lightly coat a baking sheet with oil spray. Place tomatoes, onion and garlic on sheet. Bake 15 minutes or until onion and garlic are golden. Remove vegetables, cool, and transfer to a blender. Add chili pepper, cumin, salt and pepper, and puree until smooth. Set a aside.
2. Prepare enchiladas: Combine paprika, cumin, and chili powder, in small bowl. Mix in oil and just enough water to form a paste. Rube paste on chicke. Set chicken aside for 15-30 minutes. Grill or broil chicken 5 to 7 minutes on each side or until juice runs clear when pricked with a fork. Cool. Cut into thin strips.
3. Lay tortillas on a work surface. Cover each with 1/4 of the chicken, 2 tablespoons cheese, and 2 tablespoons green chile. Roll up and place in a 9 by 13 inch baking pan, seam-side down. Cover with sauce. Bake at 350 degrees 17-22 minutes or until sauce bubbles.
4. Enjoy :.

sauce, tomatoes, garlic, onion, chili powder, ground cumin, salt, black pepper, enchiladas, paprika, ground cumin, chili powder, olive oil, chicken breast halves, whole wheat tortillas, cheddar cheese, green chilis

Taken from www.food.com/recipe/healthy-chicken-enchiladas-134212 (may not work)