High Protein Chicken Enchiladas

1: Preheat the oven to 400°F.

2: In a bowl, season and cook the chicken breast (1.5 lb) and shred it.

3: In a saute pan, heat 1 tbsp of olive oil over medium heat, add diced onion, and cook for 3 minutes.

4: Add chipotle in adobo sauce, followed by tomato sauce, seasonings, and chicken broth. Stir for about 6 minutes.

5: In another pan, mix the shredded chicken with tomato paste, chicken broth, greek yogurt, shredded cheese, cilantro, and enchilada sauce on low heat until combined.

6: In a glass baking dish, lay enchilada sauce on the bottom, fill tortillas with chicken mixture, roll them up, and place them in the baking dish.

7: Pour the remaining enchilada sauce and shredded cheese over the tortillas.

8: Cover with foil and bake at 400°F for 25 minutes.

9: Add toppings of choice before serving.