Let's talk about comfort food. With the arrival of shorter days and cooler temperatures, I'm craving meals that are warm and satisfying. Today's recipe fits that description perfectly; it's a lightened-up version of classic chicken enchiladas. Spiced up with chipotles in adobo and fragrant cumin, this cheesy recipe is one of my absolute favorites. And it's freezer friendly! Double this recipe so you can enjoy it tonight and all season long!
Sarah's Tip of the Day:
Chipotles in adobo (i.e., smoked, dried jalapenos in sauce) pack some serious heat. To temper the spice, remove their seeds before cooking.
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PREP: 20 MINS TOTAL TIME: 45 MINS
SERVINGS:4
INGREDIENTS
Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
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)
COOK'S NOTE
Chipotles in adobo (smoked, dried jalapenos in sauce) are spicy -- for less heat, scrape out ribs and seeds. You'll find them in the international aisle.
DIRECTIONS
STEP 1
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.
STEP 2
While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
STEP 3
Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Lighter Chicken Enchilada - Everyday Food with Sarah Carey
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4 ноя 2013
