Skinny Chicken Enchiladas

I am always looks for new things to make and I saw this recipe on Skinny Taste and decided to give it a try. It turned out very well, but extremely - I mean REALLY - spicy. If I were to make it again I would make some changes with the spices.

Ingredients:

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce (This is something I may avoid in the future to reduce spiciness)
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin (I may avoid this ingredient or reduce it as well to decrease spiciness)
3/4 cup fat free chicken broth
salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked, shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
1 cup shredded low fat Mexican cheese
non-stick cooking spray
1/2 cup chopped cilantro for topping

Directions:
Preheat oven to 400 F
Sauce: In medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin (if using), chicken broth, tomato sauce, salt and pepper.
Bring to a boil. Reduce heat to low and simmer for 5-10 minutes.
Set aside until ready to use.

Chicken Enchiladas
Heat the vegetable oil in medium skillet over medium-high heat.
Sauté onions and garlic ~2 minutes on low.
Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes.
Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray.
Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce and cheese.

Cover with aluminum foil and bake for 20-25 minutes.
Top with low fat sour cream if desired.