I made these enchiladas tonight, they were really good! The chipolte sauce gave them a great flavor, Charlie really enjoyed them and we will put this recipe in our favorites!
Chicken Chipolte Enchiladas (recipe modified from Lightened up enchiladas on Tastykitchen.com)
- 2 Tablespoons Olive Oil
- 1/4 diced onion
- 2 cloves Fresh Garlic, Peeled And Minced
- ¼ cups All-purpose Flour
- 1 teaspoon Cumin
- 1 7oz. can Chipotle Peppers In Adobo Sauce
- 1-½ cup Chicken Broth
- ¼ cups Water
- ¾ teaspoons Kosher Salt
- ⅛ teaspoons Black Pepper
- 2 whole Grilled Chicken Breasts, Shredded In A Large Bowl
- 8 8 inch flour Tortillas
- 2 cups Grated Jack Cheddar Cheese
- Lettuce, sour cream, avocados
Lightly spray the bottom of a 13×9 baking dish and set aside. Preheat your oven to 400 F.
In a large skillet over medium heat add the two tablespoons of olive oil.
Add diced onion and cook, stirring occasionally,
Add in the minced garlic and cook for one minute. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.
Whisk in the broth and water. Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
Put the shredded grilled chicken in a bowl. Add a couple spoons of the “enchilada sauce” to the shredded chicken.
Spread some of the sauce in the bottom of the prepared pan.
Spoon a little of the sauce, chicken mixture, and cheese, down the center of each tortilla, then tuck and roll each tortilla and place it seam side down into the baking dish.
Pour and spread the remainder of the sauce over top of the enchiladas and top with rest of cheese.
Bake, uncovered, in your preheated 400 F oven for 15 minutes or until the cheese has melted and is bubbly.
Serve over shredded lettuce and top with chopped avocados and a spoonful of sour cream.
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