For the Enchilada Sauce:

• 1 Tbsp olive oil
• 1 Tbsp garlic, minced
• 2 cups tomato sauce
• 1 cup low sodium chicken broth
• 2 Tbsp adobo sauce (from canned chipotle peppers)
• 1 Tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Chicken Filling:

• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked shredded chicken (about 2 breasts)
• 1/2 cup corn (fresh or frozen)
• 1/2 cup black beans
• 1/2 cup enchilada sauce you just made
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/4 cup chopped cilantro

For the Enchiladas:

• 8 (7-inch) whole wheat flour tortillas
• 1 cup shredded Mexican cheese
• Fresh cilantro and other favorite toppings, to garnish