Chipotle Chicken Enchiladas
- From
- Rachael Ray
- Source
- Magazine clipping (Rachael Ray Show website printout)
- Serves
- 4
- Cook
- 15 min
- Cuisine
- Mexican
Ingredients
- 1 rotisserie chicken
- 2 tablespoons EVOO (Extra Virgin Olive Oil)
- 1 small onion, chopped
- 2 cloves garlic, grated
- 1 to 2 tablespoons chipotle powder (depending on how much spice you like)
- 1/4 teaspoon (2 pinches) ground cinnamon
- 2 15-ounce cans chopped tomatoes with chilies
- Salt
- 1/4 cup (about a palmful) cilantro, chopped
- Juice of 1 lime
- 2-1/2 cups smoked cheddar cheese or any type of cheddar cheese you like, shredded
- 8 corn tortillas
Steps
- Preheat oven to 375°F.
- Remove the skin from the chicken and discard. Tear the chicken meat from the bones, shred it, using two forks or your fingers, and reserve in a mixing bowl.
- Preheat a medium-size saucepot with the EVOO over medium heat and sauté the onions till soft. Add in the garlic and spices, and toast a few seconds until fragrant. Add in the tomatoes with chilies and season with salt. Cook for 10 minutes, until the flavors are well-married and the sauce is slightly thickened. Stir in the cilantro and lime juice, and remove from heat. Add a ladleful of sauce to the bowl with the chicken and toss to combine. Reserve the remaining sauce.
- Heat tortillas by warming each side in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing in the microwave for about a minute.
- Divide the chicken mixture equally among the warm tortillas and roll each one up. Add some of the reserved sauce to the bottom of a casserole or baking dish then line the dish with the rolled enchiladas, seam side down. Pour the remaining sauce over the chicken enchiladas and top with cheese.
- Place in the oven and bake 15 minutes or so, until the cheese is melted, brown and bubbly.
Notes
Yields: 4 servings. Source: rachaelrayshow.com, printed 4/22/2008.