Homemade Enchiladas
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Ingredients
Olive oil
2-3 chicken breasts
1 green pepper, roughly chopped
1 onion, roughly chopped
1 tomato, roughly chopped
2-3 chipotle peppers in adobo sauce
8-10 (8-in) flour tortillas
Spices:
Salt
Black Pepper
Chili adobo blend (or sub with chili and garlic powder)
Cumin
Enchilada Sauce:
1/4 cup butter
1/4 cup all purpose flour
3 cups chicken broth
7 ounces can diced green chilies
1 cup sour cream
1 cup shredded Mexican blend cheese
Topping:
Shredded Mexican blend cheese
chopped cilantro for garnish
Directions
Chicken:
In a large bowl, drizzle olive oil all over the chicken breasts and season with the spices. Cover with plastic wrap and let it marinate in the fridge for at least 30 minutes.
In a large pan, cook the chicken breasts, chopped veggies, and chipotle peppers over medium heat until the chicken reaches an internal temperature of 165 F.
Shred the chicken using 2 forks or your fingers, then set aside.
Place the cooked veggies and chipotle peppers in a blender, and blend until it forms a puree. Set aside.
Enchilada Sauce:
In a pan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux.
Slowly add in chicken broth and whisk.
Add in the diced green chilis, sour cream, and Monterey Jack cheese. Add in the spices listed above. Make sure to taste test!
Whisk until it starts to thicken and add in the veggie puree. Remove from heat once combined.
To Assemble Enchiladas:
Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray.
Grab a couple ladles of the enchilada sauce on spread it on the bottom of the pan.
Grab a tortilla and lightly dip one side in the enchilada sauce.
With the sauce side facing upwards, place some chicken and cheese in the middle, then roll it up. Place it in the pan and repeat.
Pour the sauce on top of the tortillas and sprinkle with cheese.
Bake for 25-30 minutes or until heated through and cheese is bubbly.
Garnish with cilantro if desired.
