Spicy Chipotle Chicken Enchiladas

Directions

Chicken:

Boil an inch or two of water in a skillet. Once water boils, drop in your boneless/skinless/trimmed of all fat chicken breasts in the pan. Cover your skillet and turn down the heat to medium. Let the chicken simmer for about 5 minutes. Turn off the heat and let the chicken breasts steam in the tightly covered skillet for 15 minutes. Take it out of the skillet and let rest/cool. Once the chicken is cool to the touch, start shredding the meat and set aside. You can do this even a day before and keep it in your fridge. You can even make big batches of it and set aside some of the shredded chicken to use in a chicken sandwich,

Enchilada Sauce:

Saute the garlic in extra virgin olive oil over medium heat. Add diced chipotle with the adobo sauce, flour, cumin, green chilies, a can of low sodium/fat free chicken broth to the saucepan. You can also add about 1/2 cup of water to the mixture. Season with freshly ground pepper and bring the sauce to a boil. Let simmer for about 10 mins. Make sure you stir the sauce every so often and you will see this thicken.


Pre-heat your oven to 400 degrees. Now you can start assembling your enchiladas while waiting for the oven to heat up.

Coat the base of your baking dish with 1/4 cup of the enchilada sauce.

Mix a cup of the enchilada sauce to your chicken and coat well. Take a piece of tortilla (heated in a microwave with a damp paper towel for about 15 seconds) and stuff it with your chicken. Add a bit of the shredded low fat Mexican cheese, roll it up, and place on baking dish. Arrange the tortillas on the dish and pour all the remaining sauce all over them. Top with cheese and they are now ready for the oven.

Bake for 17 mins. on 400 degrees. Let cool for a minute or two and serve. Top it with a little bit of low fat sour cream if you want.