Lighter Chicken Enchiladas Recipe

SERVES 4
3 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 minced garlic cloves
1/4 cup all-purpose flour
1 teaspoon ground cumin
1-2 tablespoon minced canned chipotle chile in adobo
1 (14 1/2 ounce) can chicken broth
8 (6 inch) corn tortillas
1/2 cup grated monterey jack cheese

Bring 1 inch of salted water to a boil in a pan with a tight-fitting lid.
Add chicken and cover, reducing heat to medium-low.
Simmer the chicken for 5 minutes, then remove pan fom heat.
Let chicken steam, covered for 12 to 14 minutes, until properly cooked throughout.
Place chicken in a medium bowl and shred.

To make sauce,
heat oil over medium heat. Add garlic and cook for 1 minute.
Add flour, cumin, and chipoltles. Whisk while cooking for 1 minute.
Whisk in broth and 1/2 cup water. Bring mixture to a boil.
Reduce heat until mixture is at a simmer.
Cook for 5 to 8 minutes while whisking occasionally until sauce is slightly thickened.
Season to taste. Combine 1 cup sauce with chicken and toss.
Preheat oven to 400 degrees. Spread 1/4 cup sauce into the bottom of an 8-inch square baking dish and set aside.
Stack tortillas and wrap them in a layer of damp paper towels; microwave them for one minute.
Remove paper towels and fill each tortilla with chicken mixture.
Roll them and arrange them in dish, seam-side down.
Cover tortillas with the rest of the sauce and top with the cheese.
Bake until hot and bubbling, approximately 15 to 20 minutes.
Cool slightly before serving.

Sounds DELISH, janie. Thanks for sharing!