Many moons ago my mother bought me the Williams-Sonoma cookbook set (of the time) which included Mexican. In it was a chicken enchiladas and of course I followed the recipe. It called for 4-6 chipotle peppers, well lets just say we could barely eat it for the heat from the peppers and forget about left overs. Now once you got past the spicy, the flavour was amazing, so of course over the years I’ve tweaked it.
My Chicken Enchilada Recipe:
- 2-4 chicken breasts
- 4-6 cloves garlic
- 1 can crushed tomatoes
- 1 cup low sodium chicken stock
- 1 tbsp oregano
- 1 tbsp adobe sauce
- 1 chipotle pepper (more if you like it hot hot hot!)
- 10 soft tortillas
- 1-2 cups shredded cheese (mozzarella, cheddar etc., whatever suits your fancy)
- In large sauce pan, cover chicken breasts in water. Add peeled garlic cloves. Bring to boil and simmer until chicken starts to fall apart. i.e. poach
- In blender, add tomatoes, chicken stock, oregano, adobe sauce, garlic from poach liquid and chipotle pepper. Puree together. Set aside.
- Remove chicken from water and shred using two spoons.
- Dip tortillas into sauce, coat both sides. Add a good amount of chicken and then roll. Add to oven proof pan.
- Cover the stuffed tortillas with remaining sauce.
- Top with shredded cheese.
- Bake at 375 about 25-30 minutes. Until cheese is melty and centre is hot! (so technical huh!)
Now enjoy! It may seem like a lot of steps, but in the end so yummy :) Even better the next day!
Thanks for looking!
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