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Enchiladas Chipotle




Source of Recipe


Internet


Recipe Introduction


Makes 4 servings


List of Ingredients




2 tablespoons butter
2 tablespoons flour
1 cup beef stock
1 cup water
1 teaspoon cumin
1 teaspoon oregano
3 cloves garlic, minced
3 or 4 canned chipotle chiles, seeded and minced
2 tablespoons adobo sauce from the can of chipotles
2 tablespoons sour cream
3 half breasts cooked chicken, shredded
9 ounces shredded cheddar cheese
3/4 cup minced onion

Recipe



Melt the butter in a skillet. Add the flour and stir until smooth. Cook, stirring, until the roux is light brown. Remove the skillet from the heat and slowly stir in the stock.

Return the skillet to a medium heat and whisk in the water. Add the cumin, oregano, garlic, chipotles, and adobo sauce and stir to blend. Simmer, uncovered, for 20 minutes. Remove from the heat and stir in the sour cream.

Heat the vegetable oil in a skillet. Add a tortilla and saute, turning once, just long enough to soften. Remove it from the skillet and transfer it to a plate. Put 1 tablespoon each of the chicken, cheese, and onion in
the center and roll it up. Put it seam side down in a 9 by 13-inch baking pan. Repeat with the remaining tortillas and fillings. Add more vegetable oil to the skillet if needed.

Cover the enchiladas with the chipotle sauce. Top with any remaining onion and cheese. Bake for 8 to 10 minutes, or just until the sauce bubbles. Remove from the oven and serve.