Chipotle Chicken Enchiladas Recipe
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Ingredients: |
Ingredients: 1 rotisserie chicken 2 tablespoons extra virgin olive oil 1 small onion, chopped 2 cloves garlic, grated Up to 1 tablespoon chipotle powder (depends on preference) 1/4 teaspoon ground cinnamon 2 cans chopped tomatoes with chilies (15 ounces each) Salt 1/4 cup cilantro, chopped Juice of 1 lime 8 corn tortillas 2 1/2 cups smoked Cheddar cheese, shredded
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Directions: |
Directions: Preheat the broiler Remove the skin from the chicken and discard Debone chicken and shred meat with a fork Preheat olive oil in 2 quart saucepan and saute' onion till soft Add garlic, chipotle powder and cinnamon and saute' for a few seconds until fragrant Add the tomatoes with chilies and season with salt, to taste Cook 10 minutes, until the sauce is slightly thickened Stir in the cilantro and lime juice Reserve half of the sauce to top the enchiladas Add the shredded chicken to the sauce that remains and heat Heat the tortillas by warming each side of the tortillas in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing them in the microwave for about a minute Divide the chicken mixture equally into the warm tortillas and roll each one up Line a casserole or baking dish with the rolled enchiladas, seam sides down Pour the reserved sauce over enchiladas and top with cheese Place the enchiladas in the oven 6 inches from the broiler and broil for 5 minutes, until the cheese is melted |
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