I have made my own recipe for Enchiladas for years! While my husband was in Afghanistan for 10-12 months at a time, I grew a craving for Chipotle! I guess it became my substitute for sex 🙂 If you have never eaten them or cooked with them, they are roasted Jalapeno peppers and the are canned in the most fabulous Adobe sauce! I tweaked and combined these two flavors the other evening and the hubs absolutely approves! And he lived in Texas and Louisiana for years! We think these are the best Enchiladas we have ever eaten – hope you enjoy them!

INGREDIENTS:

1-2 T EVOO

2 lbs chicken, boneless, skinless, chicken, cubed into 1 inch pieces

1 large sweet onion, chopped

1 tsp Cumin

19 oz Can of Enchilada Sauce (or make your own)

4 oz Chopped Hot Green Chilis

10.5 oz Cream of Chicken Soup

1 cup World Table Roasted Tomato Chipotle Roja or Chipotles in Adobe Sauce, minced

6-8 Large Tortillas (these make very large Enchiladas) Your choice Flour, Corn or Whole Wheat

4 cups (Yes, 4 cups) Mexican Style Fancy Shredded Cheese, Divided

Garnishes: Roja, Chipotle, Onions, Cilantro, Sour Cream, Guacamole

DIRECTIONS

Preheat oven to 350 degrees.

In a large skillet, sauté the onion and chicken over Medium Heat. Onion and chicken will brown and slightly. Cook until chicken is no longer pink and onions are translucent and slightly browned. Mix in Cumin and Green chilis and let cool. And relish the fabulous aroma.

In a large Mixing bowl, mix the soup, Chipotle Roja and 3 cups of cheese. It will make this FABULOUS mixture that you could even eat alone as a dip, but let’s make enchiladas today 🙂 This is the filling.

Now you are ready to assemble the enchiladas. Spray a 13×9 glass baking dish with Pam spray. Place 2 T Enchilada sauce and spread to cover the bottom of the dish. My trick is to cover all the tortillas in sauce as I make this dish. Lie each tortilla out and put 3 HEAPING TABLESPOONS down the center and spread evenly. Fold each side over the center filling and fold in edges as you place it seam down in the dish. Repeat until you fill dish. Make sure you squeeze them all in together. Cover with enchilada sauce and then 1 cups cheese.

Cook for 20-35 minutes until cheese is melted and sauce is bubbly. Garnish with any of the above garnishes!!!

Ya’ll Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet