I know this isn't the first enchilada recipe that I have shared with ya'll.
But, seriously, this is not a joke, it is THE BEST!
In fact, so far, this is the best enchilada recipe I've ever tried.
And its "lighter", pffff who would ever believe that!?!
And check out the Logan Rating to see if he agrees...
The only other thing that is even worth taking up more of your time, with which you should be spending making these, is that I added about twice the amount of cumin and chipotle peppers than the recipe called for. NOW GO! COOK!
Lighter Chicken Enchiladas
3 boneless, skinless chicken breast halves (6-8oz each)
2 T vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all purpose flour
1 tsp ground cumin
1-2 T minced canned chipotles in adobo
1 can (14.5) low sodium chicken broth
1/2 cup water
8 corn tortillas (6 in), warmed
1/2 cup grated Monterey Jack cheese (2 oz)
In a large skillet, bring 1 inch water to a boil. Add chicken, and season with salt; cover, and reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until cooked through, 12-14 min. Transfer chicken to a medium bowl; when cool enough to handle, shred with two forks.
While chicken is cooking, in a medium sauce-pan, heat oil over medium. Add garlic; cook, stirring, until fragrant, about 1 min. Add flour, cumin, and chipotles to taste; cook, whisking, 1 min. Whisk in broth and the water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally 5-8 min; season with S&P.
Transfer 1 cup sauce to bowl with chicken, toss to combine.
Preheat oven to 400. Spread 1/4 cup of remaining sauce evenly in a 8inch square baking dish (or whatever you have). Fill each tortilla with chicken mixture, dividing evenly; roll up tightly, and arrange, seam side down, in baking dish.
Cover with remaining sauce, and top with cheese. Bake until cheese is melted and sauce is bubbling, 15-20 minutes. Let cool 5 minutes before serving.
Logan Rating: *****