6 WBMO - Enchilada Sauce with Shredded Chicken

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From member ........ 

• 1 medium onion, finely chopped
• 2 tablespoons nsa chicken broth
• 1 tablespoon minced fresh garlic
• 3 tablespoons nsa chili powder
• 2 teaspoons ground cumin
• 2 teaspoon Splenda (granulated)
• 2 (8 oz) cans nsa tomato sauce
• 1 cup water
• 1 lb skinless, boneless chicken breasts

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.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein B, Free Veggi