Chicken Enchiladas

I recently celebrated a friends 40th birthday. They requested chicken enchiladas, Mexican rice, chocolate cake and all that comes with it! This can be a little spicy depending on how much chipotle in adobo you use. They are hot! So use a little and taste as you go.


15-20 tortillas
6 boneless skinless chicken breasts
2  (14 ounces) cans of fat free chicken stock
1 can hunts tomato puree
cumin
salt/pepper
oregano
Mexican Cheese 2 good cups at least
1/2 cup flour
1 to 4 tbls chipotles in adobo sauce


Turn your crock pot on high. Salt and pepper each chicken piece. Sprinkle a little oregano and cumin on each piece as well. Put them in the crock pot. Pour in a small can of tomato puree. Pour in enough chicken stock to just cover all the chicken. Let this go for a good 4 hours. Take the chicken out and shred it. Set aside for later.

Preheat your oven to 400

In a saucepan saute a little garlic. Add the flour, about a teaspoon of cumin, the chipotles in adobo and mix together. Whisk in 1 can of chicken stock. Taste to see if you need more chipotle. Bring to a boil and then reduce heat to a simmer whisking until nice and thick. Pour a little of this sauce on the bottom of a glass baking dish.

Taking a couple tbls of the chicken spread in one line on the tortilla. Roll and place seam side down in the glass baking dish. If they are the tortillas that are meant to be kept in the fridge, heat them up for about 30 seconds and keep a damp towel over top while doing this, they will form better. Repeat this step until all the chicken is gone. You can add some cheese with the chicken if you choose. Once they are all rolled, pour more sauce over the top, then layer on the cheese making sure to get them all covered well.

Bake for 20 minutes until nice and bubbly. Enjoy!!

Copyright © 2013 Salvo-lutions by, Dana Salvo