Tasty Tuesday: Lighter Chicken Enchiladas

If not for Pinterest, I might starve.

Found this one, haven't tried it yet, but plan to. No one will probably like it but me, but I'd come to the decision a month or so ago that I was going to cook what I wanted to cook with considerations for some of their preferences, but that overall, as she who slaved over it, I had final say in menu planning.

****To make this gluten free, substitute the flour for Bob's Red Mill All Purpose GF Flour or your desired GF flour mix.*****

This is from Martha Stewart, and although I'm not a fan, I admit she's not a shabby cook.

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.

Everyday Food, November 2008

• Prep Time 20 minutes
• Total Time 45 minutes
• Yield Serves 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)

Directions

1. 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.
2. 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.
3. 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.

Cook's Note

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.


~~~~~~~~ Enjoy