Clean Chicken Enchiladas

I've been on the lookout for something different to add to my clean eating evening meal repertoire. Chicken Enchiladas seemed like a great idea! Although we love to go out to eat Mexican food I've never cooked it at home. This seemed like the perfect recipe to try. I've adapted it slightly from one I found at eat-yourself-skinny.com. I've never really made anything like this before so I was a bit nervous but they were easy to make and they tasted awesome! They were an instant winner with the hubby and kids and now they're firmly on the meal rotation list!
You can spice them up by adding chillis or chilli spice. I keep ours mild because we're a bit soft like that, but feel free to spice these up as much as you want!
To make cooking this more manageable time-wise I like to pre-cook the chicken breasts and shred them beforehand. You can do this the day before if that suits you best.
I serve ours with a side of vegetables to make it a balanced meal.

Don't underestimate these, they are amazingly filling!

Clean Chicken Enchiladas (makes 8 enchiladas)

For the sauce:
2 cloves of garlic, minced
1 tsp south-western/chipotle seasoning (you're looking for something with a touch of heat - I'm using Santa Maria American Cajun seasoning)
1\2 tsp cumin
1 tsp smoked paprika
180ml chicken broth
350ml passata
Salt and pepper, to taste
Chopped chillis or chilli spice, to taste (optional)
Low calorie spray oil

For the filling:
1 tsp olive oil
1/2 large onion, diced
Large handful of coriander, chopped
4 chicken breasts, cooked and shredded
2 cloves of garlic, minced
1 tsp southwestern/chipotle seasoning (as above)
1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp dried oregano
80ml chicken broth
120ml passata
Salt and pepper, to taste

To assemble:
8 whole wheat flour tortillas
50g grated mozzarella
50g grated cheddar

Preheat the oven to 200degC and prepare the sauce:

1. Spray a medium saucepan with oil and fry the garlic. Add all of the other sauce ingredients to the pan and stir. Bring to the boil, then simmer for 5 -10 minutes. Season to taste. Remove from the heat and set aside for later.

Prepare the Filling:

1. Heat the oil in a large frying pan. Cook the onions and garlic until soft, about 2 minutes.
2. Add all of the other filling ingredients to the frying pan, stir through and cook for about 5 minutes. Remove from the heat.

Assemble:

1. Spray a 9 by 13-inch baking dish with spray oil.
2. Split the filling mixture evenly between the 8 tortillas and roll each up.
3. Place the tortillas seam side down in the baking dish
4. Pour over the sauce and top with the cheese.
5. Cover with foil and bake for 20 minutes.

You can top these with spring onions if desired. Enjoy!