Wednesday, September 7, 2011

Cooking is NOT my Forte....but I like to try!

Wednesday for some reason I was in the mood to COOK. This is so not me, I am terrible in the kitchen. If it does not come in a box then I am lost. I found a recipe on Martha Stewart's website that I have been wanting to try for some time. It is Lighter Chicken Enchiladas!

They were so yummy. I have to admit I had to call James in to help because I get stressed and anxious trying to follow a recipe. For one thing, I am really not sure what everything in the kitchen really is or means. I knew I would need his help with shredding the chicken but that was only the beginning. He ended up finishing it for me because I was screwing everything up. Oh well we had fun!
 I can't believe I used a small skillet when they said to use a "small saucepan".
Assembling the enchiladas with my big belly! 

 Don't they look delicious! James even said that we will be making them again because they really were not difficult to make.

Lighter Chicken Enchiladas

Pan-steaming is a smart way to cook boneless, skinless chicken breasts. Gentle heat and moisture keep the meat juicy and tender without any added fat.
  • Prep Time 20 minutes
  • Total Time 45 minutes
  • Yield Serves 4


  • 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
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1 to 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 (2 ounces)


  1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
  2. 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.
  3. 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 chicken 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.

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