The recipe was originally for Chicken Enchiladas and is courtesy of Lori (Lorilei) from the CLBB
CHIPOTLE ENCHILADAS
3 half-breasts chicken, cooked and cubed (I used about two cups of shredded turkey meat)
9 oz sharp cheddar cheese, grated (7 oz low-fat cheddar which wasn't nearly as bad as I thought it would be)
3/4 c minced onion
Sauce:
2T butter
2T flour
1 c beef broth (reduced fat, reduced sodium of course)
1 c water
1 t cumin
3 cloves garlic, minced (too lazy, so I left these out)
1 t oregano
3-4 canned chipotle chiles, seeded and minced (I went with one, but it was a monster chipotle ~ filled half the can )
2 T adobo sauce from can
2 T sour cream (kept this full fat from fear of splitting)
Melt the butter in a skillet. Stir in flour. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.
Heat some oil in a skillet. Lightly fry a corn tortilla to soften it. (I just heated a dry skillet and put the tortillas in until they started to soften ~ no oil needed) Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken. Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas
with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375 degrees for 8-10 minutes, just until the sauce bubbles.
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3 comments:
Ok, I am so making those. I am drooling on my keyboard. Thanks for sharing the recipe.
This looks delicious! I'm always up for dishes involving chipotle, and sour cream is simply a bonus. Viva leftovers!
Sounds good. I love chipoltes.
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