Lighter Chicken Enchiladas

From Everyday foods, I use a store bought rotisserie chicken to save time, of course then it is not so "light"

Photo by Mark D.
Adapted from marthastewart.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • * Coarse salt and ground pepper

  • 3

    * 3 boneless, skinless chicken breast halves (6 to 8 ounces each)

  • 2

    * 2 tablespoons vegetable oil, such as safflower

  • 2

    * 2 garlic cloves, minced

  • 1/4

    * 1/4 cup all-purpose flour

  • 1

    * 1 teaspoon ground cumin

  • 1 to 2

    * 1 to 2 tablespoons minced canned chipotles in adobo

  • 1

    * 1 can (14 1/2 ounces) reduced-sodium chicken broth

  • 8

    * 8 corn tortillas (6-inch)

  • 1/2

    * 1/2 cup grated Monterey Jack cheese (2 ounces)

Directions

1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside. 2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine. 3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

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