I haven’t tried this recipe by Martha Stewart yet, but I will because there is no sour cream. (Mike hates sour cream, and the recipe I usually make calls for it.)
coarse s & p
3 boneless, skinless chicken breast halves (6-8 oz each)
2 T vegetable oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tsp ground cumin
1-2 T minced canned chipotles in adobo
14.5 oz can reduced-sodium chicken broth
8 corn tortillas (6″)
1/2 cup grated Monterey Jack cheese (2 oz)
1. In a large skillet with a tight-fitting lid, bring 1″ 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, 12-14 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, 5-8 minutes; season with salt & pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
3. Heat oven to 400. Pour 1/4 cup sauce into bottom of an 8″ 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, 15-20 minutes. Let cool 5 minutes before serving.