"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 rotisserie chicken, shredded 1 small onion, chopped 1-2 T. chipotle Tabasco 1/4 t. cinnamon 2 - 15oz. cans fire roasted chopped tomatoes 1/4 c. cilantro, chopped Juice of 1 lime 2 1/2 c. smoked or sharp cheddar 8 corn or flour tortillas
Saute onions and spices in extra virgin olive oil. Add tomatoes; season with salt and pepper. Cook 10 minutes. Stir in cilantro and lime juice. Add shredded chicken to sauce. (Reserve some sauce for top). Heat tortillas in microwave or oven until warm. Fill tortillas with chicken mixture and roll. Add some sauce to bottom of baking dish. Line dish with rolled enchiladas. Pour on remaining sauce and top with cheese. Bake 20-30 minutes at 375º.
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