Chipotle Chicken Enchiladas

Last updated on April 24, 2022

I love enchiladas. The misses is very picky about her red enchilada sauce. I make a great Anaheim chili sauce, but she is not that fond of it. So I usually end up making a green sauce. I finally did it. I made a red she loves. So lets start with the sauce.

Ingredients:

2 Tablespoons extra virgin olive oil

1 Onion diced

3 Cloves of garlic

2 Cups vegetable or chicken broth

1 can Ro-tel diced tomatoes with green chilis.

1 or 2 chipotle peppers in adobo sauce depending how spicy you want it

1 Teaspoon cumin

1 Teaspoon oregano

2 Teaspoons chili powder

Salt and pepper to taste

2 Tablespoons honey

In a medium pot sauté’s onions until tender. Then add garlic continue to sauté for about a minute.

Add the remaining ingredients and combine. Simmer covered for 30 minutes. Then blend until smooth. Set aside. Next is to build the enchiladas. Here is what I put in mine. Add to and/or subtract any of these depending on your taste.

Ingredients:

Corn tortillas

Shredded chicken. I used some of the breast meat from my Beer Can Chicken

Shredded cheddar cheese

Chopped onion

Chopped cilantro (make sure everyone likes it. It’s a love it or hate it herb)

Sliced black olives

Heat up the sauce, and preheat oven to 375 degrees. Spread a layer of the sauce in to the bottom of your baking pan. Dip tortilla in the warm sauce until pliable but not soggy. Then place on plate and fill with chicken, cheese, onion, and cilantro.

Carefully roll the tortilla and place it in the pan. Repeat till the pan is full.

Cover with cheese. Then add olives, onions, and cilantro. Place in oven for 20 minutes. Then I like to throw it in the broiler for a minute or two to brown the top a little. That is up to you. We are big fans of some burnt cheese. Let cool for 5-10 minutes then serve with a dollop of sour cream, and enjoy.