Chicken Enchiladas

Directions

1. To prepare filling, place broth, salt, chili powder and onion in crock pot on low for 6 hours (high for 4).
2. Remove chicken from crock pot and shred when cool. (I just use the onions for flavor and discard them, but you could chop them up and mix in with the chicken if you are an onion fan)
3. Preheat oven to 375 degrees. Spray baking dish with cooking spray.
4. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
5. To prepare sauce, place milk, egg substitute, salt, taco sauce and chilies in a blender; blend until smooth.
6. Fill a medium skillet with 1 inch of water; bring to a simmer. Dip tortilla in water using tongs. Spoon 1/3 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat with remaining tortillas and filling.
7. Pour sauce over enchiladas. Bake at 375 degrees for 20 minutes. Sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheese melts.