Lighter chicken enchiladas

(more sauce is what she says)

Ingredients

• coarse salt and ground pepper

• 3 boneless, skinless chicken breast halves (6-8 oz each)

• 2 tbsp vegetable oil

• 2 garlic cloves, minced

• 1/4 c all purpose flour

• 1 tsp ground cumin

• 1-2 canned chilies in adobo sauce, minced

• 1 can (14.5 oz) low sodium chicken broth

• 8 6-inch corn tortillas

• 1/2 c grated monterey jack cheeze

Steps

1. In a large skillet with a tight fitting lid, bring 1 inch of salted water to a boil. Add chicken. Cover. Reduce heat to medium-low. Simmer 5 minutes. Remove skillet from the heat. Let chicken steam, covered, until opaque throughout, 12-14 minutes. Transfer chicken to a medium bowl; shred with two forks; set aside.

2. While chicken is cooking, make sauce:

   1. In a medium saucepan, heat oil over medium.

   2. Add garlic, cook until fragrant, 1 minute.

   3. Add flour, cumin and chipotles in adobo; cook, whisking, 1 minute.

   4. Whisk in broth and 1/2 c water; bring to a boil.

   5. Reduce to a simmer and cook, whisking occasionally, until sauce has thickened slightly, 5-8 minutes.

   6. Season with salt and pepper.

   7. Transfer 1c sauce to bowl with chicken, toss to combine.

3. Preheat over to 400F

4. Pour 1/4 c sauce into bottom of 8 inch square baking dish; set aside.

5. Stack tortillas and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chikcen mixture; roll up tightly and arrange, seam side down, in baking dish. Cover with remaning sauce, and top with cheese. Bake until hot and bubbling, about 15-20. Let cool 5 minutes before serving.