Friday, January 27, 2012

Chicken Enchiladas

We really like watching the Soup on E!  My favorite segment is Chat Soup, the tagline for the segment is “So Meaty!”   That’s exactly how you can describe today’s dish. 
I know, enchiladas with Lee can be scary… how spicy will they be?  Today’s aren’t so bad.  A mild sauce was used and the gentle smokiness of the chipotle peppers in the adobo sauce made for a gentle heat that was pretty enjoyable. 
These were stuffed full of tasty chicken and topped with a couple of kinds of cheeses.  The tortillas heat up just enough to give a great crunch.  You’re going to love these!

Here's what you need:

Preheat oven to 450.
Dice your peppers, onions, and garlic.  Saute in a pan with your butter on med heat, about 3-4 minutes.
Add your cumin and taco seasoning and stir until thoroughly combined, cook for another 2 minutes. Turn off heat and add tomatoes.
Place your shredded chicken into a bowl and pour the cooked vegetables in and mix completely.
Take a greased baking dish and pour a little bit of the enchiladas sauce on the bottom, just enough to cover.

Lay out your tortillas and fill with the chicken mixture and sprinkle with some of the cheese and roll up. I had some left over Cotija cheese and used it also.
Place the rolled up tortillas seam side down in your dish and tuck in the edges to help close them.
Pour the remaining enchiladas sauce over and the remaining cheese. Place in oven for 10 - 15 minutes.
Let cool for a few minutes before serving.

Chicken Enchiladas Recipe

3 Cups Cooked Chicken, shredded
2 Cups Mexican Blend Cheese, shredded 
1 Tsp Cumin
1 Tsp Taco Seasoning
1 Jalapeno (Optional)
2 10 Oz Can Enchilada Sauce
2 Chipotle Peppers, chopped with sauce
1/2 Onion, chopped
2 Garlic Cloves, chopped
2 Tomatoes, chopped
Flour Tortillas 
1 Tbsp Butter 

  1. Melt butter in skillet.  
  2. Add onion, garlic, and chipotle peppers.  
  3. Add about a tablespoon of chipotle pepper (adobo) sauce for additional heat. 
  4. Stir over medium heat until well incorporated, about 3 minutes or so.  
  5. Add cumin and taco seasoning.  Stir to incorporate.  
  6. Turn heat off and add 1 tomato, chopped.  
  7. Add mixture to chicken and stir.  You can add a couple tablespoons of the enchilada sauce if chicken mixture seems dry. 
  8.  In a casserole dish, pour in some enchilada sauce just to cover the bottom.  
  9. Add chicken mixture and cheese to tortillas and roll and place into dish seem side down.  You can make these as thin or as thick as you want.  
  10. Top enchiladas with enchilada sauce and cheese.  
  11. Bake in a 450 degree oven for 10 or so minutes until cheese is melted well.  
  12. Top with sliced tomatoes and serve.  
  13. Enjoy!

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