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Chipotle Chicken Enchiladas

28 Jan

Ingredients:   1 dozen enchiladas

  • 4 chicken thighs, bone-in, skin-on (2 lbs)
  • 1 Tb all-purpose meat seasoning, (I get mine from “The Old Fashioned Butcher Shoppe”
  • 1 Tb Cumin
  • 1 tsp Mexican Oregano
  • 1 tsp Thyme
  • 4 Chipotle Peppers in Adobo Sauce, diced
  • 1 cup chicken broth, (mine is made from “Das Dutchman Essenhaus Chicken Base”
  • 1 dozen corn tortillas, softened
  • 1 1/4 cups of my “Red Enchilada Sauce” or store-bought enchilada sauce
  • 1 1/2 cups shredded mexican cheese
  • 3 green onions, sliced
  • spinach and parsley (optional for garnishing)

Rub chicken thighs with all the seasonings, place in a gallon ziplock bag, add the Chipotle Peppers in Adobo Sauce, mix well and let marinate in refrigerator for at least 2 hours. I marinate them overnight. Using a crock pot, add the marinated chicken thighs, pour the chicken broth over them. Cook on high until cooked thoroughly. (Approximately 4 hours on high stirring once, or all day on low no need to stir) When finished the meat should fall off the bone. Place a strainer over a large bowl, pour the contents of the crock pot into the strainer so that the stock created in the Chipotle Chicken drains from the chicken. Remove and discard bones and skin but reserve 1 1/2 cups of the stock created in the crock pot if you are making my “Red Enchilada Sauce”.

Preheat oven 350. Grease a 11″ x 7″ x 1 1/2″ glass baking dish, add 1/4 cup of enchilada sauce along the bottom. (you won’t see this in the pictures because we like are enchiladas on the drier side) Place a tablespoon or so of the Chipotle Chicken off-center in the soft corn tortilla. Roll the tortilla and place them next to each other in the baking dish. When all twelve are in the pan, pour 1 cup of enchilada sauce over the top, covering each one of them. Sprinkle with the mexican cheese and bake for 25 minutes until thoroughly heated. It should be bubbling and cheese melted. Top with the green onions and serve.

Suggestions: I like to serve my enchiladas over a bed of shredded spinach tossed with chopped parsley. To make this meal easier try making it ahead of time, assemble, freeze, then just defrost and bake.

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Posted by on January 28, 2012 in Casseroles, Chicken

 

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