Chipotle Chicken Enchiladas

Ingredients

• •2 tbsp vegetable oil
• •2 tbsp flour
• •5 tbsp chili powder
• •1⅔ tbsp cumin
• •2 cups tomato sauce
• •juice of lime
• •4 chicken breasts
• •salt and pepper
• •1 onion
• •2 cloves garlic
• •4 oz canned green chiles
• •chipotle peppers in adobo sauce
• •28 oz canned tomatoes
• •12 corn tortillas
• •2 cups monterey jack cheese
• •¼ cup cilantro

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Method

From foodista.com — read the original

1. 1Heat a saucepan on medium heat, add oil, then whisk in flour to form a roux. Cook for one minute.
2. 2Whisk in chili powder and cumin, cooking for one more minute.
3. 3Add tomato sauce, stirring constantly until smooth. Stir in lime juice, and remove from heat. In a large pan, heat vegetable oil.
4. 4Sprinkle chicken breasts with salt and pepper, and cook chicken, about 6 minutes on each side, or until no longer pink inside.
5. 5Remove chicken to a plate.
6. 6Add onion and garlic to pan and cook until onion is transparent.
7. 7Add chili powder, cumin, green chiles, chipotle peppers (from chipotle peppers in adobo sauce, seeded and diced), about 1/4 cup of the adobo sauce from the can, and tomatoes.
8. 8Bring to a boil, then reduce heat to low. Shred cooked chicken breasts by hand, and return to pan, combining with the tomato chile mixture. In a 9x13 baking pan, spread 1/2 cup of the enchilada sauce. Preheat oven to 350°F
9. 9Heat tortillas between damp paper towels in microwave for 30 seconds to make them easier to roll. Dip each tortilla in enchilada sauce to lightly coat on both sides.
10. 10Put 3/4 cup of chicken filling on tortilla, and roll up, placing seam side down in pan. Cover enchiladas with the remainder to the sauce, then the cheese.
11. 11Bake for 30 minutes or until cheese is melted and bubbling.
12. 12Garnish with cilantro.