2 tablespoons vegetable oil
2 garlic cloves, minced
¼ cup all-purpose flour
1 teaspoon ground cumin
1 tablespoon minced canned chipotles in adobo
1 can (14½ ounces) chicken broth
8 corn tortillas (6-inch)
½ cup grated Monterey Jack or cheddar cheese
Salt and pepper
In a large skillet with a tight-fitting lid, bring 1 inch 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. Shred cooked chicken and set aside.
In a large skillet with a tight-fitting lid, bring 1 inch 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. Shred cooked chicken and set aside.
While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook for 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, for 1 minute. Whisk in broth and ½ 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 and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
Preheat oven to 400 degrees. Pour ¼ cup sauce into bottom of a baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave for 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 to 20 minutes. Let cool 5 minutes before serving.
