Mexican recipes
Chipotle Chicken Enchiladas
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40 min
Serves 4
Mexican
Ingredients
- 3 chicken breasts 3 chicken breasts
- Water to cook the chicken Water to cook the chicken
- Salt and pepper to taste Salt and pepper to taste
- For the sauce For the sauce
- 2 tbsp butter 30 ml butter
- 2 tbsp flour 30 ml flour
- 1 cup chicken or beef broth 240 ml chicken or beef broth
- 1 cup water 240 ml water
- 1 tsp cumin 4.9 ml cumin
- 1 tsp dried oregano 4.9 ml dried oregano
- 3 clove garlic (minced) 3 clove garlic (minced)
- 3-4 canned chipotle chiles, seeded and minced 3-4 canned chipotle chiles, seeded and minced
- 2 tbsp adobo sauce (use canned or make your own using the recipe included below) 30 ml adobo sauce (use canned or make your own using the recipe included below)
- 2 tbsp sour cream 30 ml sour cream
- For the tortilla assembly For the tortilla assembly
- 3/4 cup finely chopped onion 180 ml finely chopped onion
- 9 oz mild cheddar or Monterrey Jack cheese (grated) 255 g mild cheddar or Monterrey Jack cheese (grated)
- 12 flour or corn tortillas 12 flour or corn tortillas
Method
Prepare the chicken
Cook the chicken in water seasoned with salt and pepper. Let it cool, shred and set aside.
Make the chipotle sauce
Melt the butter in a sauce pan. Stir in flour. Cook until it is light brown in color. Remove the pan from the heat and slowly stir in the chicken or beef broth. Place the pan over medium heat and whisk in the water. Add the cumin, oregano, garlic, chipotle chiles and adobo sauce. Simmer uncovered for 20 minutes. Whisk in the sour cream.
Prepare the tortillas
Heat some vegetable oil in a skillet. Lightly fry each tortilla for 8 to 10 seconds on each side, then place it on paper towel to absorb extra oil. Repeat the process for all the tortillas.
Assemble the tortillas
Preheat the oven at 375° F.
Place a tortilla on a plate. Spread 1 tablespoon of cheese, 1 tablespoon of onion and 1/12th of the shredded chicken. Roll the tortilla and place it in a 9x13" dish. Repeat for the remaining tortillas. Cover the enchiladas with the chipotle sauce. Top with the remaining onions and cheese. Bake in the oven for 8-10 minutes, until the cheese and sauce bubbles.
Serve with Mexican fried rice and sour cream.
Cook the chicken in water seasoned with salt and pepper. Let it cool, shred and set aside.
Make the chipotle sauce
Melt the butter in a sauce pan. Stir in flour. Cook until it is light brown in color. Remove the pan from the heat and slowly stir in the chicken or beef broth. Place the pan over medium heat and whisk in the water. Add the cumin, oregano, garlic, chipotle chiles and adobo sauce. Simmer uncovered for 20 minutes. Whisk in the sour cream.
Prepare the tortillas
Heat some vegetable oil in a skillet. Lightly fry each tortilla for 8 to 10 seconds on each side, then place it on paper towel to absorb extra oil. Repeat the process for all the tortillas.
Assemble the tortillas
Preheat the oven at 375° F.
Place a tortilla on a plate. Spread 1 tablespoon of cheese, 1 tablespoon of onion and 1/12th of the shredded chicken. Roll the tortilla and place it in a 9x13" dish. Repeat for the remaining tortillas. Cover the enchiladas with the chipotle sauce. Top with the remaining onions and cheese. Bake in the oven for 8-10 minutes, until the cheese and sauce bubbles.
Serve with Mexican fried rice and sour cream.
Cook's notes
Recipe for adobo sauce
Ingredients
A dozen chipotle peppers
4 cups water
1/2-cup finely chopped onion
1/3 cup cider vinegar
1/4 cup tomato ketchup
3 cloves garlic, crushed
A pinch of cumin, oregano and salt, to taste
Method
Add all the ingredients in a heavy sauce pan over very low heat. Cook for 1 to 2 hours, stirring occationally, until the chiles are soft and the liquid has been reduced to about 1 cup.
Ingredients
A dozen chipotle peppers
4 cups water
1/2-cup finely chopped onion
1/3 cup cider vinegar
1/4 cup tomato ketchup
3 cloves garlic, crushed
A pinch of cumin, oregano and salt, to taste
Method
Add all the ingredients in a heavy sauce pan over very low heat. Cook for 1 to 2 hours, stirring occationally, until the chiles are soft and the liquid has been reduced to about 1 cup.
Poor the contents of the sauce pan in a blender and process until you get a thick sauce. Use immediately or store in an airtight , sterilized container and refrigerate for a few weeks.
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