Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/2 cup water
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)

COOK'S NOTE
Chipotles in adobo (smoked, dried jalapenos in sauce) are spicy -- for less heat, scrape out ribs and seeds. You'll find them in the international aisle.