Friday, September 23, 2011

Lighter Chicken Enchiladas

I like the occasional enchilada but I find the meat filled ones to be rather dry when eating htem at restaurants, as a result I always order cheese. However, when it comes to making them at home I have already tried cheese and they weren't a family favorite even with the thick red sauce from the jar. These enchiladas looked to be worth a try, and they're relatively good for you two as long as you stick to the careful measuring.
This recipe is from Martha Stewart's blog. I completely followed the recipe although I didn't do the rue quite right and didn't get as thick of a sauce as I wanted. You should serve these with beans and salsa. I didn't serve them with beans but I thought it would've been a good idea, I served them with bok choy, wrong ethnicity? Yes. Good vegetable choice? Passable.

I really liked the chicken enchiladas. I mean they certainly aren't traditional in any sense, but they have a nice taste, moist chicken and a satisfying belly-feel after only two enchiladas. They are also a possible make-after-work dinner. I revised the recipe only slightly with spices, recipe reposted below so you don't have to navigate through M.S. yourself.

  • Coarse salt and ground pepper
  • 3 boneless, skinless chicken breast halves (3-4 oz each)
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 minced canned chipotles in adobo
  • 1 Tablespoon adobo sauce
  • 1 can (14 1/2 ounces) reduced-sodium fat free chicken broth
  • 8 corn tortillas (6-inch)
  • 1/2 cup grated Monterey Jack cheese (2 ounces)

  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, chili powder, adobo sauce, 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.

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