Enchiladas in chipotle salsa recipe

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A simple, delicious, classic Mexican dish, enchiladas in chipotle salsa are corn tortillas lightly fried, filled with cooked chicken, cheese and onion, topped with a chipotle salsa and more cheese and baked in the oven. Enchiladas can be served with guacamole and fried rice to make a complete meal.
Preparation time: 5 minutes, Cooking time: 30 minutes, Serves: 4 


Vegetable oil (for frying the tortillas)
12 corn tortillas
1/2 lb mild cheddar or Monterrey Jack cheese, grated
1/2 lb cooked chicken, shredded
1/2 medium onion, minced
Chipotle salsa (recipe below)


Heat about 1/2 inch of vegetable oil in small skillet or saucepan until it begins to smoke. Using kitchen tongs, immerse each tortilla in the oil for 5 to 6 seconds, until it becomes soft and pliable. Remove, and drain on paper towels.

Preheat oven to 375 degrees F.

Place a tablespoon of chicken and a tablespoon of cheese on each tortilla. Sprinkle some of the minced onion and roll the tortilla into a cylinder.

Divide the enchiladas into 4 oven-proof dinner plates (place 3 enchiladas on each plate, seam side down). Pour 1/4 cup of the chipotle salsa over each of the enchiladas serving and then sprinkle with the remaining cheese and onion. Put the plates in the oven, and heat until the cheese melts and the sauce bubbles, for about 8 to 10 minutes.

Serve with Mexican fried rice and refried beans.

Notes and tips

To cook the chicken, place it in a bowl with 1 to 2 cloves of garlic, 1 onion quartered, salt and black pepper and cover with water. Bring to a boil, lower heat and simmer for about 25 minutes, until the meat is cooked through. Let the chicken cool down until cold enough to handle, then shred using your fingers.

Chipotle salsa recipe

3 to 6 canned chipotle chiles in adobo sauce (adjust quantity to desired heat) - reserve adobo sauce
3 cloves garlic, minced
1 tsp cumin
1 tsp dried oregano
4 Tbsp butter
4 Tbsp plain flour
1 cup beef broth
2 1/2 cups water
6 Tbsp of the reserved adobo sauce

Rinse, seed, and chop the chipotle chiles.

Using a mortar and pestle, grind the garlic, cumin, and oregano.

Melt the butter in a medium saucepan over low heat. Add the flour and cook, stirring constantly, over low to medium heat until it begins to brown and give off a nutty fragrance. Remove from the heat, and add the beef broth a little at a time, stirring well after each addition. Return to heat, and add water in a slow stream, stirring constantly. Add the chipotles, adobo sauce, and garlic mixture and bring to a boil. Reduce the heat and simmer uncovered, stirring often until the sauce thickens, for about 30 minutes.
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