Chipotle Chicken Enchiladas
Chicken Enchiladas. What a beautiful dish. I love chicken. Like you didn't notice that more than half my recipes are chicken,right? This dish is just what I love about mexican cooking. Spicy, tangy, creamy, cool, and hot. All those textures and tastes make it delicious in my book. Tonight I wanted something different than the same ol' meat (or chicken) and potatoes meal. A friend of mine recently asked me for an enchilada recipe and I thought tonight was a great night to experiment. Here are the list of ingredients.
Shredded Mozzarella chesse, onion, sour cream, chipotle chili powder, flour tortillas, chicken breast, green chiles, butter and flour.
First I put the chicken in a pot of salted water to boil. While that was working, I put the butter in a pot to melt. Then added flour and whisked till it had absorbed the butter then let it cook for about a minute. The original recipe called for the chicken broth from the boiled chicken, but I didn't feel like waiting for it to get done, so I added store bought chicken broth.
Stir to make smooth then add the green chiles, sour cream and chipotle powder. I brought it to a boil and reduced the heat to simmer for about 3 min then removed it from the heat.
Meanwhile, my chicken had finished cooking so I sliced it into thin strips.
I diced an onion and put it in a pan set to medium heat with olive oil.
After a few minutes of sauteing them, I added the chipotle powder, salt and pepper and about 2 tablespoons of the chicken broth from the pan I used to boil the chicken in.
I let that simmer down and meld with flavor then added the cheese. Stir to combine and remove from heat.
Now it's time to wrap and roll! I crack myself up. First, to make the tortillas more pliable, I put them in the microwave for about 15-20 seconds. Then I placed some of the chicken cheese mixture on one and rolled it up and placed it in my glass pan. After all of them were done, I poured the cheese sauce over top. Well, actually, my neighbors granddaughter did. She was over playing with my kids and I needed an extra hand. She is so helpful. And not bad at pouring either. But I bet it was more because she was hungry!
After covering them in sauce what would be better than adding more cheese? Nothing I tell ya! NOTHING is better than cheese. Except maybe butter. Or even bacon. Ok, maybe not NOTHING. But I settled with just adding more cheese.
Then I placed it in my preheated oven, didn't I tell you to do that already? Of course I did, cause I'm thoughtful like that. It baked for about 22 min in my oven then when I saw it getting all browned and yummy on top I pulled it out. Doesn't that look heavenly? And my kitchen smells wonderful. Don't you think? What? Ohhh that's right, you can't smell it. Sorry.
I topped them with shredded lettuce, diced tomatoes and a dollop of sour cream. Boy howdy then did I dig in. I barely remembered to take a picture. And oooo where they soooooo goooood. You are seriously going to have to try this recipe. It is worth it. And so simple. You could even start with leftover baked chicken from the night before if you choose. Have fun and play with your food!
Here's my recipe.
Chipotle Chicken Enchiladas
Servings: 4 to 6 servings
3 chicken breasts
1 onion, chopped
1 lg. pkg. shredded mozzerella cheese
1/2 tsp chipotle powder
2 Tbls chicken broth
1 pkg. flour tortillas
Sauce:
1/4 cup butter
1/4 cup flour
1/4 tsp chipotle powder
1 3/4 cups chicken broth
1 can (4 oz.) diced green chiles
1 cup sour cream
Directions:
Boil chicken and slice into strips, save 2 cups of chicken broth for sauce. Put diced onion in a pan set to medium heat with olive oil. Saute for 3-5 min then add the
sliced chicken and chipotle powder, and some salt and pepper to taste. Let simmer for 5 min then top with shredded cheese. Stir to combine and cheese melts then
remove from heat.
For sauce
Melt butter in a pan then whisk in flour. Add chicken broth and stir till smooth, then add chiles, chipotle powder and sour cream. Stir to combine. Bring to a boil, reduce
heat and simmer for 3 minutes or until thickened. Remove from heat and set aside. Heat the tortillas in the microwave for a few seconds to soften. Fill tortilla with
chicken/cheese mixture. Roll and put into 9x11 pan. Pour sauce on top of rolled tortillas. Top with remaining cheese and bake at 425°F for 20-25 minutes until bubbly.
Serve with shredded lettuce and diced tomato.