chipotle chicken enchiladas... 45 minutes

the goods:

3 boneless skinless chicken breasts
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons canned chipotles in adobo, minced
1 can (14.5 ounces) chicken broth
6-inch flour tortillas
2 cups grated Pepper Jack cheese

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium. Simmer 7 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 13 minutes. Transfer chicken to a medium bowl; shred with 2 forks. Set aside.



While chicken is cooking, 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 chicken; toss to combine.



Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Fill each tortilla with chicken mixture and sprinkle with cheese; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with remaining cheese. Bake until hot and bubbling and cheese has browned slightly, 20 minutes.