Enchilada Sauce:

• 2 garlic cloves, minced
• 1-2 tablespoons chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 3/4 cup reduced sodium chicken broth
• Kosher salt and fresh pepper, to taste
• 1 teaspoon extra virgin olive oil

Chicken Filling:

• 10 ounces cooked shredded chicken breast
• 1 cup diced onion
• 2 large cloves garlic, minced
• 1/4 cup cilantro
• Kosher salt, to taste
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

Assembly:

• 8 7-inch whole wheat flour tortillas
• 1 cup part-skim shredded Mexican cheese blend
• Olive oil spray
• 2 tbsp chopped scallions or cilantro, for topping
• Optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc