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Light Chicken Enchiladas
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Brief Description
A healthy revamp of traditional chicken enchiladas.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Consider garnishing these enchiladas with some diced tomatoes, olives, jalapenos, or green onions for added flair and flavor.
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Posted By: cookingmama
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Posted On: Jan 06, 2013
Number of Servings:
Ingredients:
- 3 - chicken breast halves boneless, skinless, 6-8 oz each
- 2 tablespoons - vegetable oil
- 2 cloves - garlic minced
- 1/4 cups - flour
- 1 teaspoons - ground cumin
- 2 tablespoons - canned chipotles in adobo sauce minced
- 15 ounces - reduced-sodium chicken broth
- 1/2 cups - water
- 8 - corn tortillas 6-inch
- 1/2 cups - Monterey Jack cheese grated
Directions:
In a large skillet, bring 1 inch salted water to a boil. Add chicken breasts. Cover; reduce heat to medium-low and simmer for 5 minutes. Remove skillet from heat. Let chicken steam, covered, for 12-14 minutes until opaque throughout. Transfer chicken to a medium bowl; shred with two forks. Set aside.
While chicken is cooking, make sauce. In a medium saucepan, heat oil over medium heat. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in chicken broth and 1/2 cup water; bring to a boil. Reduce to a simmer and cook, whisking occasionally, until sauce thickens slightly, about 5-8 minutes. Season with salt and pepper. Transfer 1 cup sauce to a bowl with the chicken; toss to combine.
Preheat oven to 400° F. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas together and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Place 1/8 of the chicken mixture down the center of each tortilla; roll up tightly, and arrange seam side down in baking dish. Cover with remaining sauce and top with cheese.
Bake until hot and bubbling, about 15-20 minutes. Let cool 5 minutes before serving.
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