- 2 chicken breasts, boiled and shredded
- 1 tablespoon olive oil
- 3 cups chipotle sauce
- 1 cup canned black beans
- 1 cup canned whole kernel corn
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 2 cups shredded mexican blend cheese
- 12 corn tortillas
Heat olive oil over med heat and add chicken to pan. Add
cumin and paprika and cook until fragrant, about 3 mins. Add in beans,
corn, and half of chipotle sauce. Allow to simmer for about 15 mins for
flavors to blend. Mix in one cup of the cheese. Warm the tortillas so
that they are easier to work with (40 seconds in the microwave is fine).
Place approx 1/3 cup of enchilada mixture in the middle of each
tortilla and roll up. In a greased 9x13 pan place the filled tortilla
seam side down. Repeat with remaining tortillas. When the pan is full
pour any left over enchilada mixture on top of enchiladas. Pour
remaining chipotle sauce over enchiladas and top with remaining cheese.
Bake in 350 oven for 15 mins or until cheese is completely melted.
- 2 dried ancho chiles, stemmed and seeded
- 3 chipotle chiles
- 2 cans fire roasted tomatoes
- 2 teaspoons corn oil
- 1 cup chopped white onion
- 5 garlic cloves, sliced
- 1/4 teaspoon salt
- 2 cups chicken broth
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 1/8 teaspoon ground red pepper
Drizzle a few tablespoons of olive oil into a large pot, and set to
medium heat. Add the dried ancho peppers and toast in the oil until
brown and fragrant. Add the onion, and cook until translucent. Add the
remaining ingredients. Bring to a boil, and then reduce heat to simmer.
Allow to simmer for about 45 minutes to an hour. Use a blender to
blend the sauce smooth. Store in refrigerator for up to a week.