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Lighter Chicken Enchiladas Recipe

Lighter Chicken Enchiladas Recipe

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Prep Time: 20 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  • Coarse salt and ground pepper
  • 3 boneless skinless chicken breast halves (6 to 8 ounces each)
  • 2 tablespoons vegetable oil such as safflower
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1 to 2 tablespoons minced canned chipotles in adobo
  • 1 can 14 1/2 ounces reduced-sodium chicken broth
  • 8 corn tortillas 6-inch
  • 1/2 cup grated Monterey Jack cheese 2 ounces

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.
  • WATCH: How to Gauge When Meat Is Cooked
  • 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.
  • WATCH: How to Mince Garlic
  • 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.

Notes

Chipotles in adobo (smoked, dried jalapenos in sauce) are spicy -- for less heat, scrape out ribs and seeds. You'll find them in the international aisle. Pan-steaming is a smart way to cook boneless, skinless chicken breasts. Gentle heat and moisture keep the meat juicy and tender without any added fat.
Adapted from EVERYDAY FOOD, NOVEMBER 2008
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