Chipotle Chicken Enchiladas
Chipotle Chicken Enchiladas
This is a simple enchilada recipe with a ton of flavor. The chicken filling is straight forward to make. Here, it's really about the sauce. For making red sauces, tomatoes, garlic, and onion are usually the base, followed by what type of pepper that is going to give it it's flavor. In this case, I used some leftover chipotle peppers that I had. There are 2 ways you can go about making this sauce. You can roast the tomatoes, onions, and garlic before pureeing the sauce; or you can cook the sauce after it's been pureed like I did in the recipe. You will get slightly different flavors depending on how you make it. Neither is wrong,
Servings: 8 enchiladas
Ingredients
- 8 corn tortillas
- 1 tbsp vegetable or canola oil
Chicken Filling
- 1 lb boneless skinless chicken thighs cubed
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 2 tsp cumin
- salt and pepper to taste
- 1 tbsp lard
Chipotle Enchilada Sauce
- 3 roma tomatoes
- 4 chipotle peppers with adobo sauce
- 1/2 medium white onion
- 6 garlic cloves
- 1/4 cup cilantro
- salt to taste
Toppings
- crumbled queso fresco
- sour cream
- cilantro chopped
- green onion chopped
Instructions
Chicken Filling
- Over medium high heat, saute the onions and garlic in lard for 2-3 minutes.
- Add in the diced chicken thigh, cumin, salt, and pepper.
- Cook for 8-10 minutes until chicken is completely cooked through. Set a side.
Chipotle Enchilada Sauce
- Add all enchilada sauce ingredients into a blender or food processor.
- Puree until smooth.
- Add a tbsp of lard to a large sauce pan over medium heat.
- Cook the enchilada sauce for 10 minutes. Set aside.
Chipotle Chicken Enchilada Assembly
- Cook the tortillas in cooking oil on a griddle for 1 minute a side. Drain on paper towel. Put a scoop of the chicken in the middle of the tortilla. Roll it up. Don't lick the edges. This is not a blunt.
- Ladle the sauce over the enchiladas. Top with queso fresco cheese, sour cream, cilantro, and green onion.
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