Yield: 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon flour
• 4 tablespoons chili powder
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon oregano
• 1 cup chicken broth
• 8 oz can tomato sauce
• 1 1⁄4 pounds raw chicken breast or tenders, cut into 1 inch pieces
• 1 medium yellow or orange bell pepper, diced
• 1 medium sweet onion, diced
• 4 garlic cloves, chopped
• 4 ounces reduced fat cheddar or Monterrey jack, shredded
• 1⁄4 cup chopped green onions
• Chopped lettuce
• Diced tomatoes

=Instructions=

Make the enchilada sauce by heating 1 tablespoon oil in a small saucepan over medium high heat. Add flour and cook while whisking for 45 to 60 seconds. Stir in the chili powder, garlic powder, salt, cumin and oregano. Slowly add the broth, whisking constantly and then the tomato sauce. Reduce heat and simmer until thick and smooth, 6 to 8 minutes. Set aside.
Heat the remaining olive oil in a large nonstick skillet and sauté the chicken, peppers, onion and garlic until vegetables are softened and chicken begins to turn golden, 6 to 8 minutes. Transfer mixture to a baking dish.
Pour the enchilada sauce over the chicken – evenly sprinkle with the shredded jack cheese and bake in a preheated 350 degree oven for 30 minutes. Remove from oven, cool ten minutes and just before serving scatter with cooling lettuce and diced tomato.