Chicken Enchiladas

I LOVE Mexican food...oh my goodness, I could eat it almost everyday!  These chicken enchiladas are a huge hit in my house and are just as good as anything you can get out to eat.  They don't take much time to prepare or assemble (hey, if I can do it while I have a 5 month old on my hip, then anyone can!).  The chicken is pan-steamed so there is no added oil or fats and pulls apart really easily.  One tip about these...whoa are they spicy!  You can cut the amount of chipotles in adobo or omit that all together if you want.  They really only add heat and the cumin and chili powder give these enchiladas most of the flavor anyway.  Also, I loaded up on cheese, probably too much, but I love cheese, so feel free to cut back on that as well.  Probably a 1/2 cup would be just perfect. 

A couple of other things:  I use minced garlic from a jar (I know, I know...how very un-gourmet of me.  And I know my sisters are appalled right now.  Hey, it's easy!!) so if you want to use fresh garlic, use 2 garlic gloves and mince them.  Also, the cheese I used was a Mexican style blend that had Cheddar and Monterey Jack cheeses blended with taco seasoning.   Plain Cheddar, Monterey Jack or even Colby would be just great.  

So, in the mood for a little Mexican food?  You won't be sorry with these!! 

Shredded chicken with sauce

Stuffed, rolled and smothered with cheese!

Right out of the oven...yum!

Makes 8 enchiladas

2 large chicken breasts

2 tablespoons vegetable oil

1 teaspoon minced garlic

1/4 cup flour

1 tablespoon ground cumin

1 tablespoon minced canned chipotles in adobo

1 tablespoon chili powder

1 can reduced-sodium chicken broth

8 corn tortillas

1 cup shredded cheese 

In a large pan that has a tight-fitting lid, bring 1 inch of water to a boil.  Add chicken and cover; reduce the heat to medium-low.  Simmer for 10-15 minutes then remove from heat.  Let chicken steam for another 5-10 minutes until cooked throughout.  Shred with two forks and set aside.   

While the chicken is cooking, heat oil over medium heat in a medium saucepan.  Add garlic and cook about 1 minute.  Add flour, cumin, chipotles and chili powder and whisk about 1 minute.  Whisk in broth and 1/2 cup water; bring to a boil.   Reduce to a simmer and cook, whisking occasionally until the sauce has thickened, 5-8 minutes.  Season with salt and pepper and pour 1 cup of the sauce over the shredded chicken.

Preheat the oven to 400 degrees.  Pour 1/4 cup of the sauce into the bottom of 9x13 baking pan.  Warm tortillas by stacking them and wrapping with a damp paper towel; microwave for 45 seconds.  Fill each tortilla with the chicken mixture and roll up tightly.  Arrange in your pan seam side down.  Cover with remaining sauce and top with cheese.  Bake for 15-20 minutes until the cheese is hot and bubbly.  Let stand 5 minutes before serving.