"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chipotle Chicken Enchiladas Recipe

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This recipe for Chipotle Chicken Enchiladas, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Tuesday, January 13, 2009


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)
1/4 cup cilantro, chopped
Juice of 1 lime
8 corn tortillas
2 1/2 cups smoked Cheddar cheese, shredded

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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