Economy Bites (cooking Show) Episode 17: Chipotle Chicken Enchiladas
Instructions
-Heat oven to 375
-Put un-cooked chicken in a pot. Pour in enough water to just cover the chicken. Put pot on stove over high heat and bring to a boil. Once water is boiling, cover and reduce heat to a low. Simmer for 20 minutes.
-After 20 minutes remove chicken to a plate and let it sit for 5 minutes or until cooled. Once cool, shred and season with salt and pepper. Set aside.
-Mix ketchup, mustard, cider vinegar, brown sugar, worcestershire and cumin in a bowl. Chop 2 or 3 chipotles, enough to fill 1/4 cup (this will be messy - you've been warned). Add chipotles to ketchup mixture and mix well. Set aside.
-Chop the onion and garlic. Set aside seperately.
-Heat a pan or a low pot over medium high heat. Once hot, melt 2 tabs butter, then add the onions. Cook for 5-10 minutes or until brown. Add garlic and cook another minute. Add chicken broth and ketchup mixture and bring the sauce to a boil. Once boiling, reduce heat to low and simmer for 15 to 20 minutes.
-to ready tortillas: place 6 on a large plate and cover with a wet papertowel (not damp, soaked and rung out). Put them in the microwave for 2 minutes or until they're very plyable, might take longer. Repeat with 6 more tortillas.
-To put it all together: Ready a baking dish. Spoon a spoonfull of enchiladas sauce onto the bottom of the dish. Cup a tortilla in your hand and fill it with a small handfull of shredded chicken, a small handful of cheese, and a bit of the sauce. Roll the tortilla and place it seem side down in the dish (meaning the two ends of the tortilla should be on the bottom). Repeat 12 times, until all the tortillas are stuffed.
-Coat enchiladas with remaining sauce. Sprinkle the rest of the cheese on top, and bake at 375 for 15 minutes.
*Serve with salsa, rice and beans
*Store in fridge for up to a week.
***NOTE: if sauce gets too thick, use optional 1/2 cup of water to thin it while it simmers
