Yay for Mexican food! IT Guy loved this! If you're not a fan of chipotle and the heat they can bring, of course you can leave them out. But if you like a little zing on your tongue, then this is the dish for you!
Chicken Chipotle Enchiladas
3 cups cooked, chopped chicken
2 green onions
1 10-ounce can enchilada sauce
2 chipotle peppers ~ processed in a food processor
2 cups grated cheese (I used a combination of cheddar and Monterrey jack and queso fresco.)
1 teaspoon cumin
salt and pepper to taste
corn tortillas
Preheat oven to 35 degrees.
In a large bowl, combine chicken, onions, enchilada sauce, cumin, chipotle peppers and salt and pepper.
Heat a corn tortilla in the microwave for 15 seconds then place a spoonful of the chicken mixture and some cheese on the tortilla. Repeat with the rest of the ingredients. Sprinkle any remaining cheese over rolled enchiladas.
Alternately, you can layer the ingredients into a casserole...if you've got a lazy streak in you like I do.
Bake for 30 - 40 minutes until hot and bubbly.
The stuff.
Grind up the chipotles.
Put the chicken, enchilada sauce,
chipotles, onions and salt and pepper in a large bowl.
Stir to combine.
The roll the enchiladas or if you're lazy like me,
layer the ingredients.
Like this.
Then bake it up and eat!
Copyright © 2012 Simple Fare, Fairly Simple. All rights reserved.
Copyright © 2012 Simple Fare, Fairly Simple. All rights reserved.
