In a large sauce pan on medium heat add the onion and a pinch of salt and cook for about 6 minutes and then add in the garlic and cook for another 2 minutes. Then add in the dried seasonings and stir to combine.
Next, add in the tomato sauce and chicken broth and cook a few minutes until the broth reduces a bit.
Then add in the shredded chicken and season with salt and pepper, add in the cilantro and stir to combine then take it off the heat.
Next, lay out one of the tortillas and put a heaping scoop on top and roll the tops in first and then the sides.
Next, spray a baking dish with the cooking spray-and then place each stuffed tortillas with the folded side down.
Next, take your " Healthy Enchilada Sauce" ( I make this ahead of time can even do the day before so its ready) and spoon it all over the top of the Enchiladas.
Last, top the Chicken Enchiladas with shredded Mexican cheese cheese blend- cover it with foil and bake at 375 degrees for 25 minutes.
I take off the foil the last 3 minutes to make sure the top is nice and melted.
I LOVE to top this with low fat sour cream, more cilantro, diced tomatoes and lots of avocado. I hope you love this recipe as much as my family and friends do. 🙂