jglass
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Lighter Chicken Enchiladas Recipe
SERVES 4
3 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 minced garlic cloves
1/4 cup all-purpose flour
1 teaspoon ground cumin
1-2 tablespoon minced canned chipotle chile in adobo
1 (14 1/2 ounce) can chicken broth
8 (6 inch) corn tortillas
1/2 cup grated monterey jack cheese
Bring 1 inch of salted water to a boil in a pan with a tight-fitting lid.
Add chicken and cover, reducing heat to medium-low.
Simmer the chicken for 5 minutes, then remove pan fom heat.
Let chicken steam, covered for 12 to 14 minutes, until properly cooked throughout.
Place chicken in a medium bowl and shred.
To make sauce,
heat oil over medium heat. Add garlic and cook for 1 minute.
Add flour, cumin, and chipoltles. Whisk while cooking for 1 minute.
Whisk in broth and 1/2 cup water. Bring mixture to a boil.
Reduce heat until mixture is at a simmer.
Cook for 5 to 8 minutes while whisking occasionally until sauce is slightly thickened.
Season to taste. Combine 1 cup sauce with chicken and toss.
Preheat oven to 400 degrees. Spread 1/4 cup sauce into the bottom of an 8-inch square baking dish and set aside.
Stack tortillas and wrap them in a layer of damp paper towels; microwave them for one minute.
Remove paper towels and fill each tortilla with chicken mixture.
Roll them and arrange them in dish, seam-side down.
Cover tortillas with the rest of the sauce and top with the cheese.
Bake until hot and bubbling, approximately 15 to 20 minutes.
Cool slightly before serving.
SERVES 4
3 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 minced garlic cloves
1/4 cup all-purpose flour
1 teaspoon ground cumin
1-2 tablespoon minced canned chipotle chile in adobo
1 (14 1/2 ounce) can chicken broth
8 (6 inch) corn tortillas
1/2 cup grated monterey jack cheese
Bring 1 inch of salted water to a boil in a pan with a tight-fitting lid.
Add chicken and cover, reducing heat to medium-low.
Simmer the chicken for 5 minutes, then remove pan fom heat.
Let chicken steam, covered for 12 to 14 minutes, until properly cooked throughout.
Place chicken in a medium bowl and shred.
To make sauce,
heat oil over medium heat. Add garlic and cook for 1 minute.
Add flour, cumin, and chipoltles. Whisk while cooking for 1 minute.
Whisk in broth and 1/2 cup water. Bring mixture to a boil.
Reduce heat until mixture is at a simmer.
Cook for 5 to 8 minutes while whisking occasionally until sauce is slightly thickened.
Season to taste. Combine 1 cup sauce with chicken and toss.
Preheat oven to 400 degrees. Spread 1/4 cup sauce into the bottom of an 8-inch square baking dish and set aside.
Stack tortillas and wrap them in a layer of damp paper towels; microwave them for one minute.
Remove paper towels and fill each tortilla with chicken mixture.
Roll them and arrange them in dish, seam-side down.
Cover tortillas with the rest of the sauce and top with the cheese.
Bake until hot and bubbling, approximately 15 to 20 minutes.
Cool slightly before serving.
