Built In The Kitchen: This week's grocery list plus Enchiladas

I've got a few meals planned for this week - including some from last week that I didn't get around to.

Here's what I've got so far.

• Enchiladas
• Panko crusted tilapia
• Stuffed Peppers
• Tortilla Pizzas with Ground Beef
• Chicken Cakes
• Chicken Salad Wraps
• Apple Cheesecake Muffins

Download the grocery list here

Everyone has that one mexican restaurant they crave. Whether its the queso or the margarita specials, they always seem to draw us in to be loyal to that one place. Here's a recipe for enchiladas that will hopefully keep us loyal to our own kitchens and eat a little healthier!

Ingredients:

For the sauce:

2 garlic cloves, minced
1-2 chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken stock
kosher salt and fresh pepper to taste

For the chicken:

1 tsp olive oil
4) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken stock
1/2 cup tomato sauce
8 (7-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
olive oil cooking spray
1/2 cup chopped cilantro for topping

Directions:

Preheat oven to 400 degrees.

For the Chicken:

Boil the chicken, drain and shred. (I use two forks to pull the chicken apart)

Heat the olive oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until tender. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes.

For the sauce:

Meanwhile, in a medium saucepan, sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes.

Spray a 13 by 9-inch pan with olive oil spray. Put a small amount of chicken mixture into each tortilla and roll it.