In early May, I took that epic relationship leap and moved into a new apartment with my significant other. We had actually meant to wait till end of summer but, a garden-style apartment full of charm and character from its 1930’s era construction was calling our name.
And I have to say, it was one of the best decisions I’ve made. I love that I’m back in my old neighborhood (Courthouse) and close to familiar stores, people and watering holes (love love love Ragtime). And I absolutely love that the metro is a few short blocks away, though it leaves me wondering if my car days are again numbered.
My tiny little kitchen has taken some getting used to. Especially after I had come from a home with quite the spacious cooking area. But hey, change happens and you adapt. And I think I’ve been doing pretty well so far.
Definitely, the oven has taken some getting used to, with the lack of thermometer reading (purchased one to stick in there). And then there is the tiny size of the thing, but hey again, you adapt. Stay tuned on that note for a post on lemon blueberry muffins, the first baking conquest of the oven!
Anyways, back to the changes.
After 5 years of energy writing and analysis, I’ve decided to take my international affairs and social media background to the non-profit world. And I could not be more excited!
So I figured with all of these changes in my life, why not shift some things up in the kitchen? Don’t worry nothing too drastic, but I thought I’m making some big transitions, why not inject my cooking with some new flavor?
For some reason, I had this craving for chicken enchiladas and what better day than a Monday to make something comforting for dinner? I have made chicken enchiladas in the past, but I was looking for something a bit lighter, yet full of flavor.
This recipe could not be more simple and I especially loved the flavor the canned chipotles in adobe added to the sauce. And these enchiladas were devoured! Nothing left behind.Lightened Up Chicken Enchiladas
- 3 boneless, skinless chicken breast halves
- 2 tablespoons vegetable oil, such as safflower
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 teaspoon ground cumin
- 2 tablespoons minced canned chipotles in adobo
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 8 corn tortillas (6-inch)
- 1/2 cup grated Monterey Jack cheese
- salt and pepper
Fill a large skillet with about one inch or so of water and bring it to a boil. Add in the chicken breasts, cover the skillet with a lid and turn the heat down to medium-low. Simmer the chicken for 5 minutes and then remove the skillet from the heat, letting the chicken steam for about 12 to 14 minutes.
While the chicken is steaming, heat the oil in a saucepan over medium heat and add in the garlic, cooking for just about a minute. Add the flour, cumin and chipotles in adobo, whisking to combine while cooking. Whisk in ½ cup water and the broth, bringing the sauce to a boil. Reduce heat to a simmer and cook the sauce, whisking occasionally, about t to 8 minutes, until the sauce has slightly thickened.
Place the cooked chicken in a large bowl and shred with two forks. Add in 1 cup of the sauce you just made to the bowl with the chicken, as well as some salt and pepper and combine everything.
Preheat the oven to 400 degrees. Pour ¼ cup of the sauce into the bottom of an 8-inch square-baking dish. Wrap damp paper towels around a stack of corn tortillas and microwave for about 40 seconds. Fill each tortilla with the chicken mixture, roll up tightly and then arrange seam side down next to each other in the baking dish.
Top the rolled tortillas with the remaining sauce and the Monterey jack cheese. Bake 15 to 20 minutes, then let cool for 5 minutes before serving.
(Recipe adapted from Martha Stewart Living)