Ingredients
Nonstick cooking spray
Sauce (makes 1 ½ cups):
1 tablespoon olive oil
1 onion, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoon ground cumin
2 teaspoons sugar
1 (15-oz) can no salt added tomato sauce
1/2 cup water
Enchiladas:
2 cups (10oz) finely shredded cooked chicken breast
1 cup canned, fat free refried beans
1 1/2 cups enchilada sauce
1 (4-oz) can chopped green chili peppers, drained
1/2 cup minced fresh cilantro
2 cups shredded cheddar
12 (6-inch) corn tortillas
Directions
Heat oven to 450 degrees F. Spray a 9 X 13 baking dish with nonstick spray.
Prepare the sauce: Heat oil in a 12-inch skillet over medium heat.
Add the onion and salt and cook until softened, about 5 minutes. Stir in the garlic, black pepper, chili powder, cumin and sugar, and cook 30 seconds, until fragrant. Stir in the tomato sauce and water.
Bring to a simmer and cook until slightly thickened, about 5 minutes. Strain through a fine-mesh strainer for a smoother sauce.
Combine the shredded chicken, beans, 1/2 cup of the sauce, chili peppers, cilantro and 1 cup cheese in a large bowl.
Stack tortillas on a plate, cover with plastic wrap and microwave on high about 2 minutes, to make them soft and easier to work with.
Divide the chicken mixture evenly among the tortillas, about ¼ cup per enchilada, and spread evenly down the center of each tortilla. Tightly roll the tortillas around the filling. Place seam-side down in the prepared baking dish.
Lightly spray the enchiladas with nonstick spray. Pour the remaining sauce on top and spread to coat. Sprinkle with the remaining cheese.
Cover the baking dish with foil and bake 10 minutes. Remove the foil and continue to bake until cheese is completely melted, about 5 more minutes. Serve immediately.