RECIPE # 4482 - CHIPOTLE CHICKEN ENCHILADAS - Monday, June 14, 2010

RECIPE # 4482 - CHIPOTLE CHICKEN ENCHILADAS - Monday, June 14, 2010

CREATED Jun 14, 2010

SAL HERNENDEZ / CHUY's MEXICAN FOOD

Chipotle Chicken Enchiladas

                                                                                                           

 

 

INGREDIENTS                                                QUANTITY

                                                                                                           

8 Corn Tortillas                                                       

1-1/4 Cooked, Roasted Chicken                                      

1 c mixed cheese                                              

Chipotle Cream

1 T oil                                              

2 T Onions, minced                                           

1 1/2 T Green serrano peppers, minced                                        

1 T fresh Garlic, minced                                      

1 c Heavy cream                                                  

1 T Chipotle peppers, pureed                                     

1/2 T blonde roux                                                      

1 t salt                                                            

1/4 t Cumin                                                          

1/4 T Chile powder                                        

1 c Jack cheese                                                             

1 c Sour Cream                                              

                                                  

In small stock pot, add oil and heat. After oil is hot, add onions, green serranos and fresh garlic. Sauté until soft but not brown. When vegetables are softened, turn heat higher and add heavy cream (shake very well before adding) and bring to a fast simmer. Allow cream to reduce slightly, approximately 15 minutes, stirring occasionally. After cream has reduced, lower heat back to medium, and add pureed chipotle peppers, spices and blonde roux and mix well.

Add jack cheese and melt thoroughly. Next add sour cream and mix in with wire whisk until all sour cream has blended with sauce. Add remaining ingredients, mixing well.

 
To make enchiladas, fill a corn tortilla with 2 ounces of cooked, roasted chicken.  Roll up and    place in a baking pan.  Top with mixed cheese, as needed.  Warm in a hot oven for 4 minutes, until cheese is melted.  Top with Chipotle Cream Sauce.

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