– Coarse salt and ground pepper
– 3 boneless, skinless chicken breast halves (6 to 8 ounces each) use beans and veggies instead
– 2 tablespoons vegetable oil, such as safflower
– 2 garlic cloves, minced
– 1/4 cup all-purpose flour
– 1 teaspoon ground cumin
– 1 tablespoons minced canned chipotles in adobo (or 2 T)
– 1 can reduced-sodium veggie broth (14 oz)
– 8 corn tortillas (6-inch)
– 1/2 cup grated Monterey Jack cheese (2 ounces)
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 beans and veggies toss to combine.
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 bean and veggie 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.
Notes: Recipe By: MarthaStewart.com
Serving Size: 4
Double the recipe to have one for the freezer. Freeze enchiladas and sauce separately so enchiladas don’t get soggy. Any leftover meat could be used.