Chipotle Chicken Enchiladas with Homemade Salsa {Recipes}
Chipotle Chicken Enchiladas are on heavy rotation in my home and a family favorite. Serving these Chipotle Chicken Enchiladas with Homemade Salsa makes them even tastier! This Chipotle Chicken Enchiladas is super simple to make and such a delicious recipe.
Every Friday, my girls and I spend three hours at violin lessons. On the drive home we pass by one of my favorite grocers, Tony's Finer Foods, and I am able to pop right in and get my groceries for the weekend. I always ask what they would like for dinner and last Friday, my daughters shouted "enchiladas".
My family adores enchiladas and over the years I have perfected my recipe. In 2005, my husband and I moved to China for the year. After a few months of living there we were seriously craving enchiladas. I scoured the expatriate grocers to locate ingredients and I started my enchilada recipe whilst living there and have since tweaked it to what it is today.
I now serve my enchiliadas up all the time at home for family and friends during the holidays. Everyone that eats my Chipotle Chicken Enchiladas say it is the best, especially when served with my Homemade Salsa! My enchiladas have become a holiday tradition, just like La Morena's philosophy, and I can't wait to make them again when all my family is here visiting.
Chipotle Chicken Enchiladas
Ingredients
1 store bought rotisserie chicken
2 TBSP coconut oil
1 small onion (or 1 large shallot)
2 cloves garlic (grated)
2 TBSP cumin
1/4 tsp ground cinnamon
1 can La Morena Chipotle Peppers in Adobo Sauce (chop the peppers)
1 can La Morena Chipotle Sauce
2-3 TBSP Fresh Homemade Sofrito from Tony's Finer Foods
handful of chopped cilantro
juice of 1 lime
8 corn tortillas
2 1/2 cups shredded cheddar cheese
PREPARATION
Pre-heat the broiler in your oven.
Remove the skin from the chicken and discard. Tear the chicken from the bones and shred with your fingers or two forks and reserve.
Heat your coconut oil in a pan and add your chopped onions until soft. Add in the garlic, cumin and cinnamon and toast a few moments. Add the shredded chicken and mix thoroughly. Add in chopped La Morena Chipotle Peppers in Adobo Sauce with the sauce and the can of La Morena Chipotle Sauce and season with salt. Cook until the flavors are well blended. Stir in the cilantro and the lime juice. Remove a portion to use on top of the enchiladas.*
Take the tortillas and add the chicken mixture equally to each tortilla and roll up. Line a casserole with the rolled enchiladas.** Pour the reserved sauce over the chicken enchiladas and top with the shredded cheese.
Place the enchiladas in the oven on the top shelf and broil for about 5 minutes until the cheese is melted.***
*We happen to like our enchiladas more dry and crunchy than wet. Reserve more or less of the sauce depending on your likes.
**I place toothpicks in the seams and place the rolled enchiladas seam side up. You could place the enchiladas seam side down. I place them seam side up because my kiddos like them this way. But either way will work!
*** You can leave them in longer or shorter. It really is a matter of taste. We like our enchiladas crunchy so I leave them in a bit longer. If you like, you could heat these in an oven at 400 degrees as well.
These enchiladas are scrumptious, but better when served with homemade salsa! I don't know about you, but I am so over store bought salsa! I have been making my own salsa for years. My kids won't even eat store bought salsa any longer. Homemade salsa is super easy to whip up and I am sure you have all the ingredients in your fridge on most days.
We love a chunky salsa, but this could easily be placed in a blender or food processor for a few pulses to make is less chunky. It really is just a matter of taste, the ingredients don't change.
Homemade Salsa
INGREDIENTS
6 tomatoes (you can use whatever kind you like, I use the small cocktail tomatoes because that is what we like)
3-4 LaMorena Jalapeño Peppers*
1 small white onion (or 1 large shallot)
a handful of chopped cilantro
1 juice of a lemon
2 TBSP Fresh Homemade Sofrito from Tony's Finer Foods (found in the refrigerated area in the produce section)
1 tsp real sea salt
PREPARATION
Chop tomatoes, onion and LaMorena Jalapeño Peppers and place in a bowl. Add the chopped cilantro and the Fresh Homemade Sofrito from Tony's Finer Foods. Squeeze the lemon juice over all the ingredients and salt to taste.
Be ready to devour the BEST homemade salsa you have ever had!!
*You can add more if you like. If I am making this for my husband, I add the entire contents of the LaMorena Jalapeño Peppers can.
