Motor & Mosey

Made my first attempt at “enchiladas” this week, (I add the quotes because I’m sure these are in no way authentic…), and boy were they a hit! These are a little more smokey, a little less tomato-y than your average enchilada, and absolutely delicious paired with black beans and sautéed Mexican squash. Unfortunately I didn’t get great a pic before they scarfed them down, so this will have to do. I’ll get a beautiful one next time 🙂

Chipotle Enchiladas

3 chicken breasts
4 cloves garlic
1 yellow onion, divided
8oz diced tomatos
8oz chicken stock
1/2 can chipotle peppers in adobo
1 jar roasted pasilla chile cooking sauce
1 red bell pepper, diced
8 large corn tortillas
1/2 cotija cheese

Preheat oven to 350 degrees.

Add chicken, garlic, 1/2 yellow onion (chopped), tomatos, chicken stock, chipotles, and pasilla chili sauce to dutch oven, simmer for 3-4 hours, stirring occasionaly.  When chicken is tender, shred and let simmer an additional 20 minutes. Remove chicken from pan, increase heat to medium and cook sauces until reduced by half. Using an emersion blender, blend sauce until smooth.

Combine shredded chicken, bell pepper, remaining onion (diced), and 1/4 of your sauce. Now you’re ready to assemble your enchiladas!

Add another 1/4 of your sauce to a 9″ x  13″ pan, coating the bottom evenly. Place 1/3-1/2 cup of the chicken, pepper, onion mixture in the center of a tortilla, distributing the mix evenly from end to end. Roll tortilla, and place seam down in the pan. Repeat until pan is full of enchiladas. Smother the enchiladas in the remaining sauce and top with 1/2 cup crumbled cotija cheese.

Bake enchiladas uncovered for approximately 30 minutes, until sauce is bubbling and cheese is browned.