Chipotle Chicken Enchiladas

By Texaschef11

Ingredients

• 3 tbsp vegetable oil
• 1 tablespoon flour
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground paprika
• 1/2 tsp dried oregano
• 2 tbsp minced chipotle peppers in adobo sauce
• 12-oz tomato paste
• 3 cups chicken stock
• 1/2 tsp salt
• 6 cups cooked, shredded chicken
• 1 1/2 cups shredded Monterrey jack cheese
• 12 medium-sized corn tortillas

Preparation

Step 1

In a medium saucepan over medium heat, combine oil and flour (add flour when oil is hot) and stir with a wooden spoon until mixture is smooth. Cool for 1 minute. Add dry spices and cook, stirring, for another 30 seconds. Add in chipotle peppers, tomato paste, chicken stock and salt. Stir to combine. Bring to a simmer, lower heat and cook for 10-15 minutes, until slightly thickened.

Preheat the oven to 350F.
Place chicken in a medium bowl and top with about 1 1/2 cups enchilada sauce. Add 1/2 cup shredded cheese and stir well.
Spread about 3/4 cup sauce over the bottom of the pan. Place about 1/2 cup of the chicken mixture (or a little less) in each tortilla and roll it up like a taquito. Place in the baking dish. Repeat with all remaining chicken and tortillas, creating an even layer of rolled tortillas over the bottom of the pan. Top with remaining enchilada sauce and sprinkle cheese over the top.
Bake, covered with aluminum foil, for 20 minutes. Remove foil and bake for an additional 10 minutes.
Allow to cool for at least 5 minutes before serving with guacamole and sour cream.

Serves 6-8