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1
In a large skillet, bring 1 inch water to a boil.
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2
Add chicken, and season with salt; cover, and reduce heat to medium-low.
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3
Simmer 5 minutes; remove skillet from heat.
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4
Let chicken steam, covered, until cooked through, 12 to 14 minutes.
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5
Transfer chicken to a medium bowl; when cool enough to handle, shred with two forks.
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6
While chicken is cooking, in a medium saucepan, heat oil over medium.
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7
Add garlic; cook, stirring, until fragrant, about 1 minute.
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8
Add flour, cumin, and chipotles to taste; cook, whisking, 1 minute.
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9
Whisk in broth and the water; bring to a boil.
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10
Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper.
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11
Transfer 1 cup sauce to bowl with chicken; toss to combine.
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12
Preheat oven to 400F.
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13
Spread 1/4 cup of remaining sauce evenly in an 8-inch square baking dish.
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14
Fill each tortilla with chicken mixture, dividing evenly; roll up tightly, and arrange, seam side down, in baking dish.
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15
Cover with remaining sauce, and top with cheese.
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16
Bake until cheese is melted and sauce is bubbling, 15 to 20 minutes.
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17
Let cool 5 minutes before serving.
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18
To warm the corn tortillas, wrap them (stacked) in damp paper towels and microwave 30 to 60 seconds, just until softened.
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19
Or you can use tongs to toast them on a gas-stove burner for about 30 seconds per side.
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20
(Per Serving)
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21
Calories: 437
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22
Fat: 15g (4.4g Saturated Fat)
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23
Protein: 43.6g
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24
Carbohydrates: 30.8g
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25
Fiber: 3.7g
