A side from it's delectable richness and satisfying cheesiness, I love this recipe because it solves the problem of what to do with that leftover chicken in the fridge. This recipe is by no means authentic - this is just my own personal take on the traditional recipe. XOXO
40 minutes
INGREDIENTS
For the sauce:
14.5oz can tomatoes with chilles
juice of one lime
1tsp oregano
1.5 tsp cumin
0.5 tsp chipotle chille powder
2tsp chille powder
1 tsp salt
2 garlic cloves
1/2 yellow onion sautéed
2 cups minus 3 tablespoons water
2 tablespoons flour + 3 tablespoons water
For the filling:
5-6 ten-inch flour tortillas
4 cups of rotisserie chicken
Mexican cheese blend
cilantro for garnish
Add tomatoes, lime juice, oregano, cumin, chille powder, salt, garlic cloves, water, and sautéed onions to a blender. Pour mixture into pot and bring to medium heat. In a small dish, whisk flour and water together to make a slurry; add to the sauce pot. Cook until thickened. Meanwhile, shred chicken in a bowl. Add sauce to the bowl until well covered. Add 1/3 cup of sauce to the bottom of the pan. Pour some sauce on a plate and dip your tortillas in the sauce and spread around with spoon of fingers until the sauce is all over the tortilla. Add chicken to tortillas and roll into a "tube" shape. Place in dish over the sauce. Repeat until dish is full. Cover the enchiladas with the rest of the sauce. Add cheese. Cover dish with foil and bake at 450 degrees for 20 minutes or until you see bubbles around the edges. Remove the foil and broil on high 3-5 minutes or until cheese is bubbly. Remove from the oven and let cook for at least 10 minutes. Garnish with cilantro and serve warm!
Makes 5-6 servings.
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