Lighter Chicken Enchiladas

When we had these last week, C thought they were AMAZING – his words, exactly.  I thought it was pretty good for a quick dinner, but not my most favourite.  Then I had the leftovers for lunch the next day.  They were AMAZING – my words, exactly.

I don’t think they were necessarily better the next day – it probably had something to do with inhaling a bag of candy on the way
home from work before we sat down to dinner.

I am not sure what makes them ‘lighter’ – I’ve never had enchiladas before.  That’s just what the recipe said.

Several things I’d like to say about this recipe.

  • It called for 3 chicken breasts – I feel that to be excessive and I used 1 large one (as a result, I had less filling and I also only used 6 tortillas).
  • If I were making these again, I’d stick with the one piece of chicken and I think I’d throw in some black beans to make the meal heartier.  I think it would be awesome!
  • To save time, I cooked the chicken the night before.
  • I couldn’t find corn tortillas and I used flour.
  • This was pretty spicy.  Chipotles in adobo (smoked, dried jalapenos in sauce) have got kick. For less heat, scrape out ribs and seeds.
  • This served with a green salad – wonderful!

Lighter Chicken Enchiladas

Ingredients

Coarse salt and ground pepper
1 or 2 large boneless, skinless chicken breasts
2 tablespoons 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 and 3/4 cups reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese

Preparation 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.  Serves 4.

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