*** Lighter Chicken Enchiladas

• 3 boneless, skinless chicken breast halves (6 to 8 oz)
• Coarse salt and ground pepper
• 2 Tbsp vegetable oil
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 tsp ground cumin
• 1 to 2 Tbsp minced canned chipotles in adobo
• 1 can (14.5 oz) low-sodium chicken broth
• 1/2 cup water
• 8 corn tortillas (6-inch), warmed
• 1/2 cup grated Monterey Jack (2 oz)
• Sour cream (optional topping)
• Peppers/onion, sliced (optional)

In a large skillet, bring 1 inch water to a boil. Add chicken, and season with salt; cover, and reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until cooked through, 12 to 14 minutes. Transfer chicken to a medium bowl; when cool enough to handle, shred with two forks.

While chicken is cooking, in a medium sauce-pan, heat oil over medium. Saute the peppers and onions to go in the chicken mix, remove from pan. Add garlic; cook, stirring, until fragrant, about 1 minute. Add flour, cumin, and chipotles to taste; cook, whisking, 1 minute. Whisk in broth and the 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. Spread 1/4 cup of remaining sauce evenly in an 8-inch square baking dish. Fill each tortilla with chicken mixture, dividing evenly; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until cheese is melted and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Makes 4 servings, 11 WW PointsPlus each.