Sunday, May 15, 2005

Lighter Chicken Enchiladas

Lighter Chicken Enchiladas (Adapted from Everyday Food)

20 ounces (1 1/4 pounds) boneless and skinless chicken breasts
2 tablespoons canola oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 3/4 cups chicken broth
1/2 cup water
salt and fresh ground black pepper
8 6" white corn tortillas
2 ounces (1/2 cup) shredded Monterey Jack cheese

In a large skillet, add enough water to come up roughly 1". Bring to a boil - add chicken, cover, reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and let chicken finish cooking, leaving the lid on, until until opaque throughout and done, about 12 to 14 minutes. Remove and shred chicken when cool enough to handle.

Preheat oven to 400 degrees.

While the chicken is cooling, heat oil in a medium saucepan over medium heat. Stir in garlic - cook until fragrant, about 1 minute. Add flour, cumin and chipotles - cook, whisking, for 1 minute. Whisk in broth and water - bring to a boil, reduce heat to a simmer and cook, whisking occasionally, until thickened slightly, about 5 to 8 minutes. Remove from the heat and season with salt and fresh ground black pepper.

In a medium bowl, add shredded chicken and 1 cup of the sauce.

Pour 1/4 cup sauce into the bottom of an 8" baking dish. Wrap tortillas in a layer of damp paper towels - place into the microwave and heat until warmed through, about 1 minute. Fill each tortilla with chicken mixture. Roll each up tightly and place them seam-side down into the baking dish. Evenly pour remaining sauce over the top and scatter with the cheese. Place into the oven and bake until the sauce is bubbling and the cheese has melted, about 15 to 20 minutes. Remove and let cool slightly before serving.

Makes 4 servings.

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