Monday, August 15, 2011

For 2: Chipotle Chicken Enchiladas

I made up these Chipotle Chicken Enchiladas the other week when I was in the middle of a Mexican kick, right before I made Deep Space 9 Layer Dip for a Star Trek Birthday party, but more on that later.  For now let’s talk about these enchiladas: spicy from the chipotles, creamy from the milk, gooey from the cheese and sour cream and delicious from the combination of all previously mentioned.  Hello - sour cream, chipotles and cheese in the same dish - can that be bad?  I cooked 2 chicken breasts specifically for the enchiladas, but leftover chicken would work perfect too!  I served these with Mexican Cole Slaw: napa cabbage that was tossed in mayo, lime juice, and a little more adobe sauce – the cool crunchy texture was a great compliment to the warm, cheesy enchiladas.  These will be a repeat performer in our menu line up for sure.  Do you ever make Mexican food at home?  What is  your favorite Mexican dish?
Sincerely Loving Food,
Chipotle Chicken Enchiladas
2 chicken breasts, shredded (leftovers, grilled, whatever, but they should be cooked)
½ yellow onion, diced (about ¼ to ½ C)
1-2 Chipotles in Adobe(more if you like really spicy)
1 tsp paprika
1 C chicken broth, separated ¼ C and ¾ C
¼ C whole milk
1 tblsp butter
1 tblsp flour
½ C sour cream
¾ C grated sharp cheddar
Cilantro if desired for garnishing
4 tortilla shells

Preheat oven to 350.  In a large skillet preheat a little oil over medium head, add onion and sauté until just translucent, about 5 minutes.  Dice chipotles and add to onion along with a teaspoon or two of the adobe sauce.  Cook for about 2 minutes then add chicken, paprika and ¼ c chicken broth.  Give it and stir and let it warm through for a couple of minutes.  Throw the tortillas in the microwave for 10 seconds with a damp paper towel to steam them.  Divide chicken mixture into 4 portions, spoon one portion into each of the tortillas, roll them up and place them seam side down in an 8 x 8 baking dish.  Wipe the pan out with a cloth and return to heat, add butter and flour and whisk together to create a roux.  Cook approximately 2 minutes then add remaining chicken broth, as it begins to simmer turn the heat to medium low, add the sour cream and cheese, while stirring.  Once all the cheese is melted and sour cream is incorporated pour the mixture over the enchiladas.  Bake for 20 minutes until the cheese sauce is bubbly.  Once removed from oven top with chopped cilantro if desired.  Let sit 5 minutes before serving, or risk burning your mouth.

Chicken mixture:

Cooked Enchiladas: