Light Chipotle Chicken Enchiladas
Source: adapted from Everyday Food 11/08
3 boneless skinless chicken breast halves (6-8 oz each)
2 T oil
2 garlic cloves, minced
1/4 cup flour
1 tsp cumin (I sub chili powder)
1-2 T canned chipotles in adobo, minced
2 1/4 cups chicken broth
8 (6 inch) corn tortillas
1/2 cup grated monterey jack cheese (more to taste)
In covered skillet, simmer chicken in 1 inch of salted water for 5 minutes. Remove from heat and let steam, covered, for 12-14 minutes until cooked through. Shred with 2 forks.
While chicken is cooking, make sauce - in medium saucepan, saute garlic in oil for 30 seconds until fragrant. Add flour, chili powder, and chipotles, cook and stir for 1 minute.
Whisk in broth and bring to a boil. Reduce heat and simmer for 5 to 8 minutes, whisking occasionally until sauce is slightly thickened. Season to taste with salt and pepper.
Combine 1 cup sauce with chicken and mix well.
Spread 1/4 cup sauce on bottom of an 8-inch square baking dish.
Wrap stacked tortillas in layer of damp paper towels; microwave for 1 minute.
Divide chicken mixture evenly among tortillas. Roll and arrange in baking dish, seam-side down.
Cover with remaining sauce and top with cheese.
Bake at 400 until bubbling, about 15 to 20 minutes. Cool 5 minutes before serving.
Serves 4