Chipotle Enchiladas
Yield: 12 enchiladas

Sauce:
2 tablespoons light butter
2 tablespoons flour
1 cup fat-free beef broth
1 cup water
1 teaspoon cumin
3 cloves garlic, minced
1 teaspoon oregano
3 whole chipotle chiles canned in adobo, seeded and minced
2 tablespoons adobo sauce, from caned chilies
2 tablespoons fat-free sour cream

1 pound boned and skinned chicken breasts -- cooked and cubed
9 ounces sharp cheddar cheese, grated
3/4 cup onion, minced
12 corn tortillas

Melt the butter in a skillet. Stir in flour. Cook the roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.

Heat a small amount of oil in a skillet. Lightly fry the tortillas to soften. Place tortillas on a plate and fill with 1 tablespoon cheese, 1 tablespoon onion, and 1 tablespoon chicken. Roll and place in a 9x1-inch dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese.

Bake at 375 degrees for 8-10 minutes, just until the sauce bubbles.

NOTES: These are great! I used leftover turkey instead of chicken. Very spicy! Might want to use 1-2 chilies instead of 3 next time.