{"id":2378,"date":"2013-11-05T11:25:14","date_gmt":"2013-11-05T16:25:14","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=2378"},"modified":"2013-11-05T11:31:03","modified_gmt":"2013-11-05T16:31:03","slug":"lighter-enchiladas-recipe-everday-food","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2013\/11\/05\/lighter-enchiladas-recipe-everday-food\/","title":{"rendered":"Lighter Enchiladas Recipe, everday food"},"content":{"rendered":"

\"1\"<\/a>
\n– Coarse salt and ground pepper
\n– 3 boneless, skinless chicken breast halves (6 to 8 ounces each) use beans and veggies instead
\n– 2 tablespoons vegetable oil, such as safflower
\n– 2 garlic cloves, minced
\n– 1\/4 cup all-purpose flour
\n– 1 teaspoon ground cumin
\n– 1 tablespoons minced canned chipotles in adobo (or 2 T)
\n– 1 can reduced-sodium veggie broth (14 oz)
\n– 8 corn tortillas (6-inch)
\n– 1\/2 cup grated Monterey Jack cheese (2 ounces) <\/p>\n

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.<\/p>\n

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. <\/p>\n

Notes: Recipe By: MarthaStewart.com
\nServing Size: 4 <\/p>\n

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. <\/p>\n","protected":false},"excerpt":{"rendered":"

– 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 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,126],"tags":[241,4,5,276],"class_list":["post-2378","post","type-post","status-publish","format-standard","hentry","category-entree","category-mexican","tag-enchiladas","tag-main","tag-sauces","tag-tortillas"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2378"}],"version-history":[{"count":4,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2378\/revisions"}],"predecessor-version":[{"id":2383,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2378\/revisions\/2383"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}