Chicken Enchiladas!

We're just going to jump straight into this one...

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole Small Onion, Diced Small
• ½ whole (red, Green Or Orange) Bell Pepper, Diced Small
• 2 cloves Fresh Garlic, Peeled And Minced
• ¼ cups All-purpose Flour
• 1 teaspoon Cumin
• 1 Tablespoon Minced Chipotle Peppers In Adobo Sauce
• 1-½ cup Low Sodium Chicken Broth
• ¼ cups Water
• 1 Tablespoon Adobo Sauce (optional)
• ¾ teaspoons Kosher Salt
• ⅛ teaspoons Black Pepper, More Or Less To Taste
• 2 whole Grilled Chicken Breasts, Shredded In A Large Bowl
• 8 whole Whole-wheat Tortillas
• ½ cups Grated Muenster Cheese
• Your Favorite Enchilada Toppings, For Serving: Salsa, Sour Cream, Chopped Fresh Cilantro, Etc

So, season your chicken breasts with some salt and pepper, and toss them on the grill.

When it is awesomely done... pull it off and let it cool down a little bit.

While it's cooling... cut up an onion or two if they're small, and some bell pepper.

Toss the onions and peppers in a pan with a drizzle of oil, and let them sweat down for a little bit... you want the peppers to soften up, and the onions to get translucent.

Now, you can shred up your chicken.....

The easiest way to do it is with a couple of forks..... or a fork and a knife.

Now that your peppers have softened up, and your onions are translucent... add some garlic...
and you can add your Adobo sauce and minced Chipotle peppers, and salt and pepper.

Now, measure out your chicken stock and water.. and your cumin and flour...

Gradually whisk your flour and cumin into the liquid... then pour it all into the pan with the veggies.

Oh... if you buy the same peppers in Adobo sauce that I did, they're not minced. They're whole peppers.

So... cut those up before you put them in.

After the sauce has thickened up, pull it off of the heat and toss a cup of it with your chicken.

Toss until your chicken is covered, then load a bit of chicken into each of your tortillas.

Then, put down a layer of sauce in a 9x13, and put your rolled tortillas seam down on the layer of sauce. After you've filled the 9x13, dump the rest of your sauce on top and spread it out.

Now, just toss some Muenster on top, and put it in the oven at 400 degrees for about 15 minutes... since everything is cooked, you just need to get your cheese melty.

And boom goes the dynamite. It's done.
Now, scoop one out, top with whatever you like on your enchiladas, and chow down like you haven't eaten in 3 days.

This ended up a little bit spicy... not too bad... but some folks may want to use less chipotle peppers or adobo.... or... I dunno... you may just want to actually measure, instead of shaking some out of the can and saying "Yeah, that'll do."  These were pretty tasty, and they're healthier than a lot of the more traditional enchiladas with that heavy cheese sauce. ... so.. yeah... look at us go... making something healthy.