Mexican

Enchilada Sauce with Shredded Chicken is for Dinner.

Enchilada Sauce with Shredded Chicken takes 5 minutes to prepare.

Enchilada Sauce with Shredded Chicken takes 15 minutes to cook.

Enchilada Sauce with Shredded Chicken makes 8 servings.

The ingredients for Enchilada Sauce with Shredded Chicken are:

1 medium onion, finely chopped

2 tablespoons no salt added chicken broth

1 tablespoon minced fresh garlic

3 tablespoons no salt added chili powder

2 teaspoons ground cumin

2 teaspoon Splenda (granulated)

2 (8 oz) cans no salt added tomato sauce

1 cup water

1 lb skinless, boneless chicken breasts

Here is how you make Enchilada Sauce with Shredded Chicken:

Combine onion and broth in large saucepan or a French oven. Sweat onion over medium heat until soft and beginning to turn golden (8-10 minutes.) Stir in the garlic, chili powder, cumin, and Splenda and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. Nestle the chicken into the sauce so it is completely covered. Reduce the heat to medium-low, cover, and cook until the chicken is no longer pink in the center and the thickest part has reached 160 degrees (12-20 minutes depending on size of chicken breasts)Transfer the chicken to a plate and allow to cool. nce the chicken is cool enough to handle, shred into bite-size pieces. Return to French oven with sauce and warm through.Serve over rice. Consult Provida.com for serving sizes. I eat approximately 2 oz of chicken, and the sauce is 'free'. Number of Servings: 8Recipe submitted by SparkPeople user KENAITZE.

The nutritional information for Enchilada Sauce with Shredded Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 96.5

• Total Fat: 0.7 g
• Cholesterol: 32.9 mg
• Sodium: 78.2 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 1.4 g
• Protein: 13.4 g

Enchilada Sauce with Shredded Chicken is Mexican cuisine.

The dietary needs meet for Enchilada Sauce with Shredded Chicken is Low Fat