Smoked Chipotle Chicken Enchiladas Recipe 465

CHIPOTLE CHICKEN ENCHILADAS

Chipotle Chicken Enchiladas image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

9 corn tortillas
1 15-ounce can crushed fire-roasted tomatoes
1 cup low-sodium chicken broth
2 tablespoons packed fresh cilantro
1/2 small chipotle chile in adobo, plus 1 teaspoon sauce from the can
1/2 teaspoon ground cumin
2 tablespoons vegetable oil, plus more for the dish
Kosher salt and freshly ground pepper
2 cups shredded rotisserie chicken (skin removed; about 8 ounces)
1/2 cup sour cream
1 cup shredded monterey jack cheese (about 4 ounces)
1 cup shredded cheddar cheese (about 4 ounces)
Diced avocado and sliced scallions, for topping

Steps:

Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

SMOKED CHIPOTLE CHICKEN ENCHILADAS RECIPE - (4.6/5)

Smoked Chipotle Chicken Enchiladas Recipe - (4.6/5) image

Provided by John W

Number Of Ingredients 13

Ingredients

8-10 corn tortillas
Veg oil
6 boneless ckicken thighs
Mont Jack cheese grated
4 oz sour cream
2 10oz cans chicken broth
1/3 cup oil
1/3 cup flour
1 Tbl Adobo paste
2-3 Tbl Chipotle paste
garlic salt
cumin
Mesquite seasoning

Steps:

Smoke chicken thighs on charcoal grill. Let cool remove skin and cut into bite size chunks Optional: reserve the smoked skins, place in a small pot with chicken broth and reduce for 15 -20 min on med heat...to extract smoke flavor...then strain Chipotle paste take 3-4 canned chipotles and remove any stems and seeds blend in a food processor with 2 oz chicken broth Make a roux......then mix in chicken broth until smooth and it thickens Add chipotle paste and spices Blend in sour cream. Remove from heat Heat veg oil in as small frying pan. About ¼ in depth on med high heat Lightly flash fry corn tortillas to soften...only 15 seconds per side. Do not let them get crisp. Place them on a paper towel to drain excess oil In a large glass baking dish....spread a thin layer of sauce on bottom Place chicken and cheese into each tortilla and roll placing seam down into dish Top with grated cheese bake at 350 for 45 min

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