Dang Good Enchiladas

Dang good Enchiladas

 

1 tsp coconut oil

1 cup onion, chopped

2 Tbl minced garlic

½ cup canned tomato sauce

⅓ cup chicken broth

6 boneless chicken tenderloins, cooked and shredded

¼ cup chopped fresh cilantro

1 tsp chili powder

1 tsp ground cumin

½ tsp dried oregano

¼ tsp cayenne

¾ tsp salt

8 small whole wheat tortillas

1 can enchilada sauce

Mexican blend shredded cheese

Light sour cream (optional)

Preheat the oven to 400*

In a medium skillet, heat the oil over low heat. Add the onion and garlic and saute, until onion is soft, about 2 minutes. Add the tomato sauce, chicken broth, cooked chicken, cilantro, chili powder, cumin, oregano and salt. Simmer 4-5 minutes. Remove from heat.

Spray a 13x9 baking dish with coconut oil cooking spray. Fill each tortilla with chicken mixture, roll up and place seam side down. Top with Enchilada sauce, sprinkle with a little cheese. Cover with foil, and bake 25 minutes. Top with sour cream (opt) and additional cilantro, if desired.