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Chipotle Chicken Enchiladas Recipe
3 half-breasts chicken, cooked and cubed
9 oz sharp cheddar cheese, grated (I used 2% cheese 8oz bag)
3/4 c minced onion
12 corn tortillas (recipe calls for dipping them in oil but I just ran them under water and steamed for about 15 seconds in the microwave then you can roll them fine)
Sauce:
2T butter
2T flour
1 c beef broth
1 c water
1 t cumin
3 cloves garlic, minced
1 t oregano
3-4 canned chipotle chiles, seeded and minced
2 T adobo sauce from can
2 T sour cream
Melt the butter in a skillet. Stir in flour. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.
Heat some oil in a skillet. Lightly fry a corn tortilla to soften it. Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken. Roll and place in a 9x13" dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375°F for 8-10 minutes, just until the sauce bubbles.
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