- 4
Ingredients
- Sauce:
- 3 boneless skinless chicken breast halves, cooked and cubed
- 9 oz lowfat cheddar cheese, grated
- 3/4 cup minced onion
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup nonfat beef broth
- 1 cup water
- 1 tsp cumin
- 3 cloves garlic, minced
- 1 tsp oregano
- 3 chipotle chiles canned in adobo, seeded and minced
- 2 Tbsp adobo sauce
- 2 Tbsp light sour cream
Preparation
Step 1
1. Melt the butter in a skillet. Stir in flour. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.
2. Heat some oil in a skillet. Lightly fry a corn tortilla to soften it.
3. Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken. Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese.
4. Bake at 375 for 8-10 minutes, just until the sauce bubbles.
Notes: Fabulous! Might also be good with chopped fresh tomatoes and black beans inside the enchiladas.