Food Porn. I know, what a horrible name. Please don’t think less of me for enjoying my new obsession. I have made two recipies off of this website in 3 days, and it only fed my addiction further. These babies are true mexican enchiladas. We love enchiladas...try Breen’s Creamy Chicken Enchiladas or for a sweet kick try Honey Lime Chicken Enchiladas. These are all so different, but these really felt like the real deal to us. They look harder to make than they actually are, fyi!
4 ounces dried New Mexico chile peppers
4 chipotle chile peppers in adobo sauce
1 tbs olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1 Tbs. sherry vinegar
1 tsp. sugar
1 tsp. fresh oregano, or 1/2 teas dried oregano, crushed
1/2 tsp. ground cumin
1/2 tsp. salt
1 14-ounce can chicken broth
5-6 cups chicken, cooked and shredded
8 oz. cream cheese, softened
1 cup montarrey jack cheese, shredded
Heat an ungreased griddle or skillet over medium high heat. Toast all peppers on hot griddle for about 1 minute or until fragrant, turning frequently.
Cup open dried peppers; discard stems and seeds. In a bowl, combine peppers in enough boiling water to cover. Cover and let stand for 30 minutes. Drain and reserve peppers.
In a large skillet, heat oil over medium heat. Add onion and garlic; cook for about 3 minutes or until tender.
In a blender or food processor, combine peppers, onion mixture, vinegar, sugar, oregano, cumin, and salt. Add the can of broth. Cover; blend until nearly smooth. If desired, add additional chicken broth to thin to desired consistency.
In a large bowl, combine chicken, 8 ounces cream cheese, and ½ cup chile sauce (add more if a spicier flavor is desired). In a 9 x 13 inch pan, spread 1 cup chile sauce in the bottom. Fill 8 tortillas with shredded chicken mixture and roll tightly. Cover in remaining sauce, (or about 3 tsp. per enchilada if you don’t want it too spicy) and top with cheese. Bake at 350 degrees F for 30 minutes, or until cheese is melted and bubbling.
Recipe highly adapted form BHG
Makes 8 enchiladas