Enchiladas de Chile Chipotle

Ingredients

Dried chipotle peppers

4-5 peppers

Tomatoes

2 medium, diced

Garlic

3 cloves, minced

Onion

1 medium, chopped

Chicken breast

2 cups, cooked and shredded

Corn tortillas

12

Monterey Jack cheese

2 cups, shredded

Vegetable oil

2 tablespoons

Salt

to taste

Pepper

to taste

Fresh cilantro

for garnish

Instructions

1. Soak the dried chipotle peppers in hot water for 15 minutes to soften them.
2. In a blender, combine the soaked chipotle peppers, diced tomatoes, chopped onion, and minced garlic. Blend until smooth to create the chipotle sauce.
3. Heat the vegetable oil in a large skillet over medium heat. Pour in the chipotle sauce and cook for 5 minutes, stirring occasionally to enhance the flavors.
4. Add the shredded chicken to the skillet and season with salt and pepper. Stir well and cook for an additional 5 minutes until the chicken is heated through.
5. Preheat the oven to 375°F (190°C).
6. Warm the corn tortillas in a dry skillet or microwave until pliable, about 10-15 seconds in the microwave.
7. Spoon a generous amount of the chicken mixture onto each tortilla and roll it up tightly. Arrange the rolled enchiladas seam-side down in a baking dish.
8. Sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
9. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and garnish with freshly chopped cilantro before serving.