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Ingredients
- INGREDIENTS
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1/4 cup
olive oil
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12
corn tortillas
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6
garlic cloves, minced
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1
yellow onion, diced
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2 cups
chicken broth
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4 cups
shredded Jack or Mexican blend cheese
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2 to 3 cups
cooked, shredded chicken
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2 cups
salsa
- Enchilada Sauce
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3/4 cup
ketchup
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2 tablespoons
Dijon Mustard
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1 tablespoon
Dark Brown Sugar, packed
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1/4 cup
Chipotles in Adobo, chopped
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1 tablespoon
Worcestershire Sauce
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2 tablespoons
Cider Vinegar
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1/2 teaspoon
Cinnamon
Directions
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Cook chicken however you desire - poach, saute, etc. Just be sure to remove skin and bones.
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Chop Garlic and Onion. Set aside
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Heat oil in a pan until it shimmers. Add onions. Cook until soft, 5-10 minutes. Add garlic and cook another minute.
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Combine sauce ingredients. Mix and add to onions and garlic. Add chicken broth and stir. Bring sauce to a boil then reduce heat and simmer about 10-15 minutes or until chickened. Stir occasionally, add salt and pepper to taste.
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Preheat oven to 375
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Heat tortillas: Wet 3 paper towels. Lay one on a plate and place 6 tortillas on top. Cover with 2nd paper towel and lay second 6 on top. Cover with third sheet. Microwave on high for 2 minutes.
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Remove thickened sauce from heat. Ladle a scoop of it into a baking dish. One at a time, take a tortilla and dip it in the sauce. Then fill the tortilla with chicken and cheese - not too full or it'll rip. Roll tortilla and place it in baking dish, seem side down. Pour rest of remaining sauce over enchiladas and top with rest of cheese.
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Bake for 15 minutes. Serve with salsa!
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