Chicken Chipotle Cheese Enchiladas

By Jecques

From Maureen

Ingredients

• Sauce:
• 4 corn tortillas
• oil for frying
• cooked, diced chicken
• Chicken bouillon cube (Knorr is best)
• Chipotle bouillon cube (Knorr)or
• teaspoon or two of crushed chipotle pepper
• 1 cup milk
• 3 tbsp. cornstarch
• 1 cup grated cheddar cheese

Preparation

Step 1

Dissolve bouillon cubes in 1 cup of water. Dissolve cornstarch in small amount of water, then blend bouillon, milk and cornstarch mixture. Heat, stirring until slightly thick. Add grated cheese, stir to melt.

Heat oil, then quickly fry tortillas (they shouldn't be crispy. Remove and drain on paper towel.

Place tortilla on plate, put desired amount of chicken on top, then cover with cheese sauce. Serve hot.

Note: Chipotle peppers will be in Adobo sauce. They come crushed, whole, diced, etc.