Lighter Chicken Enchiladas

This came from Everyday Food by Martha Stewart, November 2008 edition.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  boneless skinless chicken breast halves
• 2  tablespoons  vegetable oil
• 2  minced garlic cloves
• 1⁄4 cup all-purpose flour
• 1  teaspoon ground cumin
• 1 -2  tablespoon  minced canned chipotle chile in adobo
• 1 (14 1/2ounce) can chicken broth
• 8 (6 inch)  corn tortillas
• 1⁄2 cup  grated monterey jack cheese

Directions

1. Bring 1 inch of salted water to a boil in a pan with a tight-fitting lid. Add chicken and cover, reducing heat to medium-low. Simmer the chicken for 5 minutes, then remove pan fom heat. Let chicken steam, covered for 12 to 14 minutes, until properly cooked throughout. Place chicken in a medium bowl and shred.
2. To make sauce, heat oil over medium heat. Add garlic and cook for 1 minute. Add flour, cumin, and chipoltles. Whisk while cooking for 1 minute. Whisk in broth and 1/2 cup water. Bring mixture to a boil. Reduce heat until mixture is at a simmer. Cook for 5 to 8 minutes while whisking occasionally until sauce is slightly thickened. Season to taste. Combine 1 cup sauce with chicken and toss.
3. Preheat oven to 400 degrees. Spread 1/4 cup sauce into the bottom of an 8-inch square baking dish and set aside. Stack tortillas and wrap them in a layer of damp paper towels; microwave them for one minute. Remove paper towels and fill each tortilla with chicken mixture. Roll them and arrange them in dish, seam-side down. Cover tortillas with the rest of the sauce and top with the cheese. Bake until hot and bubbling, approximately 15 to 20 minutes. Cool slightly before serving.