Cinco de Mayo is just around the corner, so I thought I would try to make my own enchiladas without using the salty seasoning mix from the grocery store. I just love Mexican food—I was born on May 5th—and wanted to make a healthier low-fat version of this classic Mexican dish. In my search I found Martha Stewart’s Lighter Chicken Enchiladas Recipe, “Everyday Food”, published November 2008.
Surprisingly, the recipe doesn’t use any tomato sauce, but uses smokey chipotle chiles in adobo and cumin for the flavorful ingredients along with garlic. It uses lean and healthy chicken breast and reduced-sodium chicken broth. I used Trader Joe’s Lite Mexican Blend, instead of Monterey Jack cheese, to reduce the amount of fat. The only thing I would do differently the next time I make this dish is to make more of the sauce to use on the side! For those who desire a healthy and tasty enchilada, I would definitely recommend giving this dish a try!
- Sea salt
- Freshly ground pepper
- 3 boneless, skinless chicken breast halves, 6 to 8 ounces each; (I used 8 chicken breast tenderloins)
- 2 garlic cloves, minced
- ¼ cup organic all-purpose flour
- 1 teaspoon organic cumin
- 1 tablespoon minced canned chipotles in adobo (see Blogger’s Note)
- 16 ounces organic reduced-sodium chicken broth
- 8 corn tortillas (6-inch)
- ½ cup grated Monterey Jack cheese or Lite Mexican Blend cheese
- Using a large skillet with a lid, bring 1-inch salted water to a boil. Add chicken, cover and reduce heat to low. Simmer for 4 to 5 minutes (depending upon thickness of chicken). Remove from heat and set aside. Continue to let chicken steam with lid on for 10 to 14 minutes, until opaque. Transfer to bowl and shred meat using two forks.
- Preheat oven to 400 degrees.
- While chicken is cooking, make the sauce in a medium saucepan. Heat oil over medium heat, add garlic and cook until fragrant for about 1 minute. Add flour, cumin and chipotles and whisk together for 1 minute. Whisk in chicken broth and bring to a boil. Then simmer, stirring occasionally for 5 to 8 minutes, until sauce is slightly thick. Add salt and pepper to taste. Combine 1 cup of sauce with chicken, mix well.
- Warm-up tortillas in microwave, using a double layer of dampen paper towels, cover the 8 tortillas and cook until hot for about 1 minute.
- Fill each tortilla with chicken, rolling tightly and placing seam on the bottom of baking dish. Cover with remaining sauce and top with cheese. Bake until hot and bubbly for 15 to 20 minutes. (I covered the dish with foil after 10 minutes). Let cool for 5 minutes, then garnish with sliced chives or green onions, if desired.
Blogger’s Note: I like to freeze unused chipotles in labeled snack bags, placing 2 chiles in each bag for future use.