"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lighter Chicken Enchiladas Recipe

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This recipe for Lighter Chicken Enchiladas, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
coarse salt and pepper3 boneless chicken breasts halves (6-8 oz. each)2 tbsp. vegetable oil2 garlic cloves, minced1/4 c. all-purpose flour1 tsp ground cumin1-2 tbsp. minced canned chipotles in adobo1 can reduced-sodium chicken broth8 corn tortillas (6 inch)1/2 cup grated Monterey Jack cheese (2 ounces)

Directions:
Directions:
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. 12-14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.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, 5-8 minutes. Season with salt and pepper. Transfer 1 cup sauce to bowl with chicken, toss to combine.Preheat oven to 400. 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, 15-20 minutes. Let cool 5 minutes before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I love Mexican Food!!!

 

 

 

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