Lighter Chicken Enchiladas
Recipe GLPRca9e87b0b24dd2
Tender poached chicken wrapped in soft corn tortillas and smothered in a smoky, chipotle-infused sauce. This lighter take on a classic enchilada features reduced-sodium broth and a modest amount of melted cheese for a satisfying yet health-conscious meal. Each serving is packed with lean protein and authentic Mexican flavors.
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Ingredients
Coarse salt and ground black pepper to taste
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil
2 garlic cloves, minced
¼ cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 ½ ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
½ cup grated Monterey Jack cheese
Directions
Season the chicken breasts on both sides with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan and cook for 4 to 5 minutes per side, until golden. Add enough water or broth to partially cover the chicken, then reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, until the internal temperature reaches 165°F. Remove the chicken to a cutting board and let cool slightly, then shred into bite-sized pieces.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Sprinkle the all-purpose flour and ground cumin over the garlic, stirring constantly for 1 to 2 minutes to form a paste.
Add the minced chipotles in adobo to the flour mixture and stir well to combine. Slowly pour in the reduced-sodium chicken broth while stirring to avoid lumps. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasonings with salt, pepper, and additional chipotle as desired.
Preheat your oven to 350°F. Warm the corn tortillas in a skillet or directly over a gas flame for a few seconds per side until they are pliable. Dip each tortilla into the enchilada sauce to coat lightly.
Spread a thin layer of the enchilada sauce on the bottom of a 9 x 13-inch baking dish. Fill each tortilla with a portion of the shredded chicken, then roll it tightly and place seam-side down in the prepared dish. Arrange all eight enchiladas in two neat rows.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated Monterey Jack cheese uniformly over the top.
Bake, uncovered, for 12 to 15 minutes, until the cheese is melted and the sauce is bubbling around the edges. Remove from the oven and let rest for 2 minutes before serving.
