Doin' Some Cookin'... Chipotle Chicken Enchiladas

As a kid when we'd go out for Mexican food I always ordered chicken or cheese enchiladas, in my teens it was chicken chimichangas, and now as an adult I prefer tableside guacamole and ceviche.

I tend to get disappointed if I order enchiladas because I don't like how they are swimming in sauce. The soggy tortilla texture is a turn off and they feel like such a gut bomb. I have found the solution and that is to make them myself.

This recipe is hands down the best I've made to date with minimal fuss making it perfect for a work night. These have the perfect amount of spice and not swimming in sauce. Smokey, slightly spicy, and absolutely delicious. Feel free to switch it up with a different proteins or adding veggies.

Chipotle Chicken Enchiladas

Adapted From: Hezzi'D's Books and Cooks

Makes 4 Enchiladas

Stars of the Show:

• 1 tbsp olive oil
• 1 tbsp all purpose flour
• 1/2 tbsp chipotle chili powder
• 1/2 tsp paprika
• 1/4 tsp oregano
• 1 chipotle pepper in adobo sauce, minced
• 1 (6 oz) can tomato paste
• 1 (8 oz) can tomato sauce
• 1 cup chicken stock
• 3 roasted garlic cloves, minced
• 3 pan seared chicken breasts, cut into bite sized pieces
• 1 1/2 cup shredded cheddar cheese
• 4 flour tortillas

And Action:

Preheat oven to 350 degrees.

Heat olive oil in a saucepan over medium heat. Add the flour and stir with a wooden spoon until you have a smooth roux.

Stir in the chili powder, paprika, oregano, chipotle pepper, tomato paste, tomato sauce, chicken stock, and garlic cloves. Mix well and bring to a boil. Reduce heat and simmer for 10 minutes. 

In a medium bowl, combine 1/2 cup of the sauce, chicken, and 1/2 cup of cheese. Mix well.

Divide the chicken mixture between the 4 tortillas and roll up. 

Pour a 1/2 cup of the sauce in the bottom of a baking dish, place the enchiladas on top, and pour the remaining sauce over the top, and sprinkle with the rest of the cheese.

Bake for 20 minutes or until cheese has melted. Enjoy!