Chipotle Chicken Enchiladas

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Happy Saturday, everyone!

Cinco de Mayo is just around the corner! I love this holiday because of all the vibrant colors and flavors that come to play. It’s always a fiesta at my house, but I do happen to celebrate this day often. Last year, my neighbor and I had an Asian Fusion version with Korean Fried Chicken Tacos, Mexican Street Corn Dip, and Southwest Eggrolls. Best party ever.

And while I would love to do that again, this Cinco De Mayo I need a dish that comes together easily as I have a hectic work week in my impending future. What better way to stay festive than to make these enchiladas, a top 5 favorite for my husband! There is so much flavor and very little prep. What shocks me the most is that this is made without any aromatics–garlic or onion–but of course, these would be lovely additions if you so choose.

I love making White Chicken Enchiladas with Green Chilis, but every once in a while, I love going for comforting heat from Chipotle Peppers. This recipe is also way easier and is even made…wait for it…in a blender. The sauce is made in minutes, and if you buy your chicken ahead (such as a store-bought rotisserie), you’re riding in the fast lane for sure.

This is a great weeknight rotation recipe in addition to being good for company. Of course, this would be the perfect make-ahead for your Cinco De Mayo party! Ole!

Chipotle Chicken Enchiladas  (Serves 4-6)

Ingredients

  • 9 corn tortillas or flour tortillas (Alternatively, you can make four largely stuffed tortillas if you use the large burrito size ones)
  • 1 15-ounce can of crushed fire-roasted tomatoes with green chiles (like Rotel)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons of fresh cilantro
  • 1-2 small chipotle chiles in adobo, plus 1-2 teaspoon sauce from the can (less or more depending on your spice tolerance)
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 2 cups shredded rotisserie chicken (skin removed)
  • 1/2 cup sour cream (plus more for serving)
  • 1 cup shredded jack cheese, plus a handful more for topping
  • 1 cup shredded cheddar cheese, plus a handful more for topping
  • Diced avocado and hot sauce (optional)
  • 2 tablespoons of vegetable oil, divided

Instructions

  1. Preheat your oven to 350 degrees.
  2. Tear a tortilla into small pieces and put into a blender. Add the diced tomatoes, chicken broth, cilantro, chipotle, adobo sauce (from the can), and cumin. Puree until smooth.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, for about ten minutes. Remove from the heat and season with salt and pepper to taste.
  4. Shred your chicken, removing the skin. Place in a separate bowl. You may use two forks to shred the chicken, or you may use your hands (if the chicken is not scorching hot).
  5. Meanwhile, coat a 9 by 13 baking dish with vegetable oil.
  6. Going back to the chicken, mix the shredded chicken, sour cream, half a cup of each cheese and a pinch each of salt and pepper in a medium bowl.  If desired, take about two to three tablespoons of the sauce and mix into the chicken as well.
  7. Next, warm the remaining 8 tortillas in the microwave as the label directs.
  8. When ready to assemble, spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up, seam side down. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
  9. Spread sauce lightly on the rolled tortillas. Before putting into the oven, spread a handful of jack and a handful of cheddar on top of each enchilada.
  10. Cook in the oven for about 20 minutes. If you like a bubbly top, you may broil for two minutes towards the end.
  11. Garnish with chopped cilantro, hot sauce, and/or diced avocado, if desired.

 

White Chicken Enchiladas with Green Chiles

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Happy Friday! I am so stoked that it’s the weekend. I graded so many papers this week that I think I am now partially blind, and my hand is marginally numb from correcting comma splices, run ons, and fragments. For the sake of my sanity, I am happy the weekend is here because I will be able to spend time with one of my best friends from New Jersey; she drove down to visit me on Wednesday night.

My secret weapon on Monday was an oven roasted chicken (or grocery store rotisserie chicken), and today I am using that same chicken to re-purpose for another meal. As you know from my previous post, I needed make ahead meals for this week because of my hectic work schedule. But as time consuming and stressful that work can be, I also wanted for my friend to have a freshly prepared, home cooked meal for when she arrived from her 9+ hour drive.  I needed the balance of convenience, simplicity, and flavor. It’s a great recipe for company because of its taste, affordability, and quantity.

And so when I was thinking about what to make for my friend, I thought about the recipe that I make almost all the time; it is nearly a routine meal. As much as I like to experiment and make new things, there is also something rewarding about making something familiar, well-practiced, and nearly fool proof. There is no risk and all award. It’s one of those recipes that will be added to my family’s rotation–it’s the go-to dinner for so many reasons, and I could not be happier to share this recipe with you.

The first time I came across the recipe was randomly on Pinterest; I went onto the Pioneer Woman’s website and stumbled upon her recipe. Although her recipe is the basis, I modify it a bit for my taste. Feel free to look at the original recipe and cross reference it with mine!

Alright, back to the nostalgia. I found this recipe on Pinterest after searching “Green Chile Recipes.” You see, the previous week I had Zach’s mother’s White Chicken Chili with Green Chiles (which is so good that I am sure eventually I’ll have to make a post about that, too!) and I knew this recipe would be equally easy to devour. It is the same flavor profile: sour cream, heavy cream, and green chiles.  Zach loves southwestern food, so I knew that making this recipe would be perfect for the both of us.

And although I say it’s great to make for a small company, I can honestly believe I’ve made it for myself, with no company over at all, countless times.

Get On The Bandwagon:

  • 2-1/2  to 3 cups cooked, shredded chicken
  • 2 cups chicken broth
  • 3 tablespoons canola oil
  • 10 corn or flour tortillas (depending on your preference)
  • 1 large yellow onion, finely diced
  • 3-4 cloves of garlic, minced finely
  • 3 4oz cans of whole roasted, diced green chiles
  • 1 teaspoon paprika
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup sour cream
  • 2-1/2 cups Monterey Jack cheese, shredded
  • 1/2 cup of Mexican Blend cheese, finely shredded
  • 9 X 13 pan
  • Two frying pans

On The Road:

  1. Optional step: Heat 2 tablespoons canola oil in a small skillet over medium to high heat to fry tortillas. Do not fry for longer than 10-20 seconds per side. You do not need to do this step if you don’t want a slightly crunch texture.
  2. To begin, tablespoon canola oil in separate skillet over medium heat. Add onions  and saute for 1-2 minutes. Next, add the garlic. Stir around and make sure the onions are cooked until translucency. Make sure you do not burn the garlic!
  3. Add chicken, half of the green chilis, and 1/2 teaspoon paprika. Stir together. Add more paprika to get a rosy color and to your taste. Add a bit of salt and pepper. No, I won’t tell you how much. Figure it out! 🙂
  4. Add 1/2 cup chicken broth to chicken and green chili mixture–stir to incorporate moisture. Next, add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside. If the mixture looks liquid-y, turn up the heat to high to bubble up, and then turn the heat down to low. Stir around to desired consistency; you want moisture without excessive liquid.
  5. In a separate large skillet, melt butter and sprinkle in flour in equal parts to make a roux. Whisk together and cook over medium heat for a minute until the flour is well dissolved. Once the roux is formed, pour in the rest of the chicken broth, 1 1/2 cups. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt and make sure there is a thick consistency. Add 1/2 teaspoon paprika–but probably more. You want a rosy hue. Keep tasting and add salt and pepper as needed.
  6. Once the sauce is made, you must put together the enchiladas. Individually spoon chicken mixture into tortilla and roll up. Do not overstuff. Place seam side down in a 9 x 13 casserole dish.
  7. Pour cheese mixture all over the top of the tortillas. Admire its beauty.
  8. Top with the half cup of fiesta blend cheese. Put in a pre-heated, 350 degree oven for 30 minutes.
  9. Eat immediately! Put sour cream, hot sauce (I like Cholula),  chopped chives, or picante sauce to your liking. It’s flavorful alone without the condiments as well. 🙂