Lighter Chicken Enchiladas

I love mexican food. Really really reeeeeally love it. We have a Mexican restaurant in walking distance from our home, which is awesome for spontaneous Mexican food cravings, but *not* so good for my waistline or wallet, so i’m always looking for ways to make my favorite dishes at home. I’ve successfully tackled homemade tortillas, chicken tortilla soup, chicken flautas + spicy chicken quesadillas, so i figured it was time to try making the number one thing I order at mexican restaurants: enchiladas.

Last week, when my husband + I were wanting Mexican food + planning to go to the restaurant up the street, I asked him if he’d try homemade enchiladas at home instead. He was game, so I got cookin’. And the results? Holy moly, these are AMAZING! My husband said that they fill his craving just as well as dine-out Mexican does – no small feat. They’re so good that we’ve made them twice in 7 days. Although they look like a cheese-heavy, calorie-filled dish, the simple chipotle + spice sauce has just a little oil + flour, no butter, + a relatively small amount of cheese. You definitely won’t guess these are “healithier” – they taste just as decadent + delicious as traditional enchiladas. So, next time you’re looking for healthier, lighter, delicious homemade enchiladas, give these a try!

Lighter Chicken Enchiladas

serves 4, adapted from martha stewart

ingredients

3 boneless, skinless chicken breast halves (6 to 8 ounces each)
OR the meat of 1 cooked rotisserie chicken, shredded

2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
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)
kosher salt + black pepper to taste

directions

if using uncooked chicken breasts: 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.

if using cooked rotisserie chicken: shred both the white meat + the dark meat of the rotisserie chicken, put in a medium-sized bowl + 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, chili powder, + chipotles in adobo; cook, whisking, 1 minute. whisk in broth + 1/2 cup water; bring to a boil. reduce to a simmer, + cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt + pepper to taste. transfer 1 cup sauce to bowl with chicken; toss to combine.

preheat oven to 400 degrees. pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. stack tortillas, + wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. fill each tortilla with chicken mixture; roll up tightly, + arrange, seam side down, in baking dish. cover with remaining sauce, + top with cheese. bake until hot + bubbling, 15 to 20 minutes. let cool 5 minutes before serving.

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