Light Chicken Enchiladas
Light Chicken Enchiladas
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Chipotle olive oil, plus more for greasing pan
- 1 small onion, small diced
- 1/2 bell pepper (red, green, or orange) diced small
- 2 garlic cloves peeled, minced
- 1/4 cup flour
- 1 teaspoon ground cumin
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 1 1/2 cups chicken broth
- 1/4 cup water
- 1 tablespoon adobo sauce
- Kosher salt & freshly ground black pepper
- 2 cooked, shredded chicken breasts
- 6-8 wheat tortillas
- 1/2 cup shredded cheddar jack cheese
- toppings (sour cream, salsa, cilantro)
Directions
- Preheat the oven to 400 degrees F. Brush olive oil in the bottom of a 9x13 baking dish.
- In a large skillet, over medium heat, add olive oil. Add the onions and peppers, stirring occasionally until the veggies are soft, about 5 minutes. Add the garlic and cook for 1 minute more. Add in flour, cumin, and the chipotle peppers. Stir to combine.
- Whisk in broth and water until the flour is incorporated. Add adobo sauce and simmer until the sauce has thickened. Season with salt and pepper to taste. Put the shredded chicken in a bowl and add 1 cup of sauce to the chicken. Stir to combine. Spread 1/2 of the remaining sauce in the bottom of the prepared pan.
- Soften tortillas with a damp paper towel and microwave until pliable. Spoon a little of the chicken mixture down the center of each tortilla, then tuck and roll each tortilla and place seam-side down in the prepared pan.
- Pour and spread the remaining sauce over the rolls and top with cheese. Bake uncovered for 15 minutes until the cheese has melted and is bubbly. Serve with your favorite toppings.
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