-
1
For the Sauce: Heat a medium nonstick saucepan over medium heat.
-
2
Add the oil and garlic and cook, stirring, until golden, about 1 to 1 1/2 minutes.
-
3
Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper.
-
4
Bring to a boil, reduce the heat to low, and simmer until the flavors blend, 7 to 10 minutes.
-
5
Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days, or keep frozen for up to 3 months.
-
6
For the Enchiladas: Preheat the oven to 400F.
-
7
In a medium nonstick skillet, heat the oil over low heat.
-
8
Add the onion and garlic and cook, stirring, until soft, about 2 minutes.
-
9
Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup of the cilantro, the chili powder, cumin, oregano, and salt.
-
10
Simmer until the flavors blend and the sauce reduces, 4 to 5 minutes.
-
11
Remove the pan from the heat.
-
12
Spray a 13 x 9-inch glass baking dish with oil.
-
13
Put 1/3 cup chicken mixture into each tortilla, roll them up, and place seam side down in the baking dish.
-
14
Top with the enchilada sauce, then sprinkle the top with the cheese.
-
15
Cover the dish with foil, being careful it does not touch the cheese.
-
16
Bake until hot and the cheese is melted, 20 to 25 minutes.
-
17
To serve, put an enchilada on each of 8 serving plates, sprinkle with the scallions and the remaining 1 tablespoon cilantro, and serve with light sour cream on the side, if desired.
