Weeknight Tex-Mex Chicken Enchiladas
Chicken enchiladas are an easy way to use up extra or leftover chicken. A homemade sauce is well worth the effort for this tasty bake.
Ingredients
- 2 tbsp. olive oil
- 2 cloves garlic, chopped
- 3 chipotles in adobo, chopped
- 3 tbsp. tomato paste
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 c. chicken stock
- 2 tbsp. corn starch
- 1 tbsp. apple cider vinegar
- Kosher salt
- 3 c. shredded rotisserie chicken
- 1/3 c. to 1/2 cup canola oil
- 12 corn tortillas
- 4 oz. cheese, grated, such as Monterey jack, Cheddar, or a combo of the two (about 1 cup)
- Fresh cilantro and sour cream, for serving
Directions
- 1
Make sauce: Heat oil in a medium saucepan over medium heat. Add garlic, chipotles in adobo, and tomato paste. Cook, stirring often, until dark maroon in color, 2 to 3 minutes. Add cumin and chili powder. Cook, stirring, 30 seconds. Add stock and bring to a simmer. Transfer 1/4 cup stock mixture to a bowl and whisk in corn starch. Return slurry to pot and stir to combine. Bring to a boil then reduce to a simmer. Cook until slightly thickened, 3 to 5 minutes. Stir in vinegar and season with salt. Transfer mixture to a blender and process (with the plastic cap removed and a dish towel covering the opening) until smooth, about 30 seconds. Transfer 1/2 cup sauce to a bowl. Add chicken and toss to coat, reserve remaining sauce.