Lighter Chicken Enchiladas
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
- ¼ cup all-purpose flour
- 1 teaspoon ground cumin
- 1 to 2 tablespoons minced canned chipotles in adobo
- 1 can (14 ½ ounces) reduced-sodium chicken broth
- 8 corn tortillas (6-inch)
- ½ cup grated Monterey Jack cheese (2 ounces)
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