Lightened-up Chicken Enchiladas

• 2 Tablespoons Olive Oil
• 1 whole Small Onion, Diced Small
• 1/2 whole (red, Green Or Orange) Bell Pepper, Diced Small
• 2 cloves Fresh Garlic, Peeled And Minced
• 1/4 cups All-purpose Flour
• 1 teaspoon Cumin
• 1 Tablespoon Minced Chipotle Peppers In Adobo Sauce
• 1- 1/2 cup Low Sodium Chicken Broth
• 1/4 cups Water
• 1 Tablespoon Adobo Sauce (optional)
• 3/4 teaspoons Kosher Salt
• 18 teaspoons Black Pepper, More Or Less To Taste
• 2 whole Grilled Chicken Breasts, Shredded In A Large Bowl
• 8 whole Whole-wheat Tortillas
• 1/2 cups Grated Muenster Cheese
• Your Favorite Enchilada Toppings, For Serving (Salsa, Sour Cream, Chopped Fresh Cilantro, Etc.)

1. Lightly spray the bottom of a 13x9 baking dish and set aside.
2. Preheat your oven to 400 F.
3. In a large skillet over medium heat add the two tablespoons of olive oil.
4. Add diced onion and peppers and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.
5. Add in the minced garlic and cook for one minute.
6. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.
7. Whisk in the broth and water.
8. Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened.
9. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.
10. Put the shredded grilled chicken in a bowl.
11. Add a cup of the enchilada sauce to the shredded chicken.
12. Measure and spread 1/4 of a cup of the sauce in the bottom of the prepared pan.
13. Wrap the 8 whole wheat tortillas in a damp paper towel and microwave for one minute.
14. Spoon a little of the chicken mixture down the center of each tortilla, then tuck and roll each tortilla and place it seam side down into the baking dish.
15. Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of grated Muenster cheese.
16. Bake, uncovered, in your preheated 400 F oven for 15 minutes or until the cheese has melted and bubbly.
17. Serve two per person topped with a dollop of sour cream, your favorite hot sauce and torn cilantro.
18. Other delicious toppings like sliced olives, salsa, green onions and pickled jalapenos would be fantastic too!
19. Enjoy!

olive oil, onion, bell pepper, garlic, allpurpose, cumin, peppers, chicken broth, water, adobo sauce, kosher salt, black pepper, chicken breasts, tortillas, muenster cheese, favorite enchilada

Taken from tastykitchen.com/recipes/main-courses/lightened-up-chicken-enchiladas/ (may not work)