Lighter Chicken Enchiladas

By Jaymers

Ingredients

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

Preparation

Step 1

1. Saute garlic until fragrant. Add flour, cumin, and chipotles in adobo. Cook, whisking occassionally, for about 1 minute. Whisk in broth and 1/2 cup water and bring to a boil. Add chicken. Cook in a crockpot for 6 - 10 hours.

2. Transfer chicken to a medium bowl; shred with two forks. Set aside.

3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside.

4. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute.

5. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish.

6. Cover with all green enchilada sauce and top with cheese.

7. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.