1 can (14 1/4 ounces) reduced-sodium chicken broth
6 corn tortillas
1/2 cup grated Monterey Jack cheese
Instructions
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.
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.
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.
Originally Submitted
1/13/2011
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