Chipotle Garlic Chicken Enchiladas
4 flour tortillas or white wraps (whole foods makes a great Lavash, low cal too!)
1 minced serrano pepper
Grill or poach chicken breasts, shred chicken then divide into 4 servings. Roll chicken into wraps/tortillas and place in 9x9 pan. Add serrano pepper to enchilada sauce and shake. Pour sauce over enchiladas, cook @ 400 degrees for 25-30 min.
Don't forget to oil your pan! You can also sprinkle the top of the enchiladas with mexican cheese, but they don't need it.
*The longer you let the serrano pepper sit in the enchilada sauce the hotter it will get. I like to add mine the night before and store in the fridge.
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