Smoked Chipotle Chicken Enchiladas

Photo by John W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8-10

    corn tortillas

  • Veg oil

  • 6

    boneless ckicken thighs

  • Mont Jack cheese grated

  • 4

    oz sour cream

  • 2

    10oz cans chicken broth

  • 1/3

    cup oil

  • 1/3

    cup flour

  • 1

    Tbl Adobo paste

  • 2-3

    Tbl Chipotle paste

  • garlic salt

  • cumin

  • Mesquite seasoning

Directions

Smoke chicken thighs on charcoal grill. Let cool remove skin and cut into bite size chunks Optional: reserve the smoked skins, place in a small pot with chicken broth and reduce for 15 -20 min on med heat…to extract smoke flavor…then strain Chipotle paste take 3-4 canned chipotles and remove any stems and seeds blend in a food processor with 2 oz chicken broth Make a roux……then mix in chicken broth until smooth and it thickens Add chipotle paste and spices Blend in sour cream. Remove from heat Heat veg oil in as small frying pan. About ¼ in depth on med high heat Lightly flash fry corn tortillas to soften…only 15 seconds per side. Do not let them get crisp. Place them on a paper towel to drain excess oil In a large glass baking dish….spread a thin layer of sauce on bottom Place chicken and cheese into each tortilla and roll placing seam down into dish Top with grated cheese bake at 350 for 45 min

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