Chipotle Chicken Enchiladas

Name: Chipotle Chicken Enchiladas
Ingredients: INGREDIENTS; 1/4 cup olive oil; 12 corn tortillas; 6 garlic cloves, minced; 1 yellow onion, diced; 2 cups chicken broth; 4 cups shredded Jack or Mexican blend cheese; 2 to 3 cups cooked, shredded chicken; 2 cups salsa; Enchilada Sauce; 3/4 cup ketchup; 2 tablespoons Dijon Mustard; 1 tablespoon Dark Brown Sugar, packed; 1/4 cup Chipotles in Adobo, chopped; 1 tablespoon Worcestershire Sauce; 2 tablespoons Cider Vinegar; 1/2 teaspoon Cinnamon

17 ingredients

8 steps

Ingredients

INGREDIENTS
1/4 cup olive oil
12 corn tortillas
6 garlic cloves, minced
1 yellow onion, diced
2 cups chicken broth
4 cups shredded Jack or Mexican blend cheese
2 to 3 cups cooked, shredded chicken
2 cups salsa
Enchilada Sauce
3/4 cup ketchup
2 tablespoons Dijon Mustard
1 tablespoon Dark Brown Sugar, packed
1/4 cup Chipotles in Adobo, chopped
1 tablespoon Worcestershire Sauce
2 tablespoons Cider Vinegar
1/2 teaspoon Cinnamon

Directions

1

Cook chicken however you desire - poach, saute, etc. Just be sure to remove skin and bones.
2

Chop Garlic and Onion. Set aside
3

Heat oil in a pan until it shimmers. Add onions. Cook until soft, 5-10 minutes. Add garlic and cook another minute.
4

Combine sauce ingredients. Mix and add to onions and garlic. Add chicken broth and stir. Bring sauce to a boil then reduce heat and simmer about 10-15 minutes or until chickened. Stir occasionally, add salt and pepper to taste.
5

Preheat oven to 375
6

Heat tortillas: Wet 3 paper towels. Lay one on a plate and place 6 tortillas on top. Cover with 2nd paper towel and lay second 6 on top. Cover with third sheet. Microwave on high for 2 minutes.
7

Remove thickened sauce from heat. Ladle a scoop of it into a baking dish. One at a time, take a tortilla and dip it in the sauce. Then fill the tortilla with chicken and cheese - not too full or it'll rip. Roll tortilla and place it in baking dish, seem side down. Pour rest of remaining sauce over enchiladas and top with rest of cheese.
8

Bake for 15 minutes. Serve with salsa!