Tuesday, August 2, 2011

Chicken Enchies for the Monday Evening Blues

Easy, healthy recipe

2-3 chicken breasts
8 corn tortillas
2 tbsp veg. oil
2 garlic cloves minced
2 tbsp chipotle peppers in adobo
1 tsp cumin
1/4 cup flour
1 can (14 1/2 oz) reduced sodium chicken broth
1/2 cup water
1/2 cup grated Mexican cheese
8x8 pan

Ok, so bring about 1/2 inch salted water to a boil. Toss in the chicken breasts and cover for 5 minutes on medium heat. Then remove from heat and let sit for 12-14 minutes until cooked through. With 2 forks, shred the chicken and set aside.

In a saucepan, heat the oil. Add the minced garlic until it smells like grandma's kitchen.

Then, add flour (I use wheat), chipotle, and cumin. Whisk for about 1 minute.

Then whisk in liquids: chicken broth and water. Bring to a boil, whisking, and then let simmer for about 8 minutes, whisking occasionally until it starts to thicken. Feel free to add salt and pepper to taste if you like. I usually don't.

Pour 1/4 cup of sauce into 8x8 pan. Add the rest of the sauce to the chicken.

Stack 8 corn tortillas (corn is important, don't use flour), and wrap in two layers of damp paper towels. Microwave for about 1 minute to warm.

Add the chicken to the tortillas and place seam side down. It's ok if they crack, don't panic. Cover the whole thing with cheese and place in an oven at 400 degrees for 15 minutes. Voila!

Add sour cream, salsa and/or guac if you like.

Reheats nicely--serves about 4

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