i love mexican food. really really really love it. we have a mexican restaurant in walking distance, 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 craving mexican + 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 mexican 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 cheesetastic, 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 healthified – 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
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
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.print this recipe