Lighter Chicken Enchiladas
- Coarse salt and ground pepper
- 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 tablespoons vegetable oil, such as safflower
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 to 2 tablespoons minced canned chipotles in adobo
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 8 corn tortillas (6-inch)
- 1/2 cup grated Monterey Jack cheese (2 ounces)
- Produce
- Cumin, ground (1 teaspoon)
- Meat
- Chicken breast, boneless skinless (3)
- Canned Goods
- Chicken broth, reduced-sodium (1 can)
- Chipotles in adobo, canned (1 tablespoons)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Garlic cloves (2)
- Salt and ground pepper, Coarse (1)
- Vegetable oil (2 tablespoons)
- Bread & Baked Goods
- Corn tortillas (6-inch) (8)
- Dairy
- Monterey jack cheese, grated (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published June 16, 2011 (1 year ago).
25 people saved this recipe.
