Sauce
- 1 Yellow Onion Roughly Chopped
- 3 cloves Garlic Smashed
- ½ cup Fresh Cilantro Chopped
- 3 tablespoon Olive Oil
- ½ teaspoon Ground Corriander
- ½ teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- ¾ teaspoon Salt
- 1 28 oz can Can of Diced Tomatoes w/ Juice
- 2 Chipotle Peppers in adobe, plus 4 teaspoon sauce from can
Enchiladas
- 4 cup Roast Chicken Rotisserie Shredded
- ½ White Onion Thinly Sliced
- 1 teaspoon Mexican Oregano
- Salt
- 8 Flour Tortillas
- 1 cup Mexican Cheese Shredded
- 1 cup Queso Fresco Crumbled
Sauce
Combine Yellow Onion, Cilantro & Garlic into a food processor. Blend until smooth.
Place a large pan onto the stove on medium-high heat. Add Olive Oil, Onion Mixture (see previous step), Chili Powder, Cumin & Salt. In parallel, combine Tomatoes, Chipotles and Adobe Sauce into a food processor. Blend until smooth. After onions cook until they begin to brown, add Tomoato Mixture and bring to a boil. Then, reduce heat and maintain simmer for 10 minutes.
Enchiladas
Combine Chicken, Oregano, White Onion, ½ cup Mexican Cheese & ½ cup Queso Fresco. When the Onion & Tomato mixture (see above) is ready, add 1-½ cup to the Chicken Mixture and stir until even throughout. Add salt to taste.
Grease 9" x 11" Baking Dish. Add half the remaining Onion & Tomato mixture into the bottom of the baking dish. Plate tortillas on flat surface, add Chicken mixture to each tortilla equally.
Roll each tortilla and add to the baking dish with the seam-side facing down. Pour remaining Onion & Tomato mixture over the top of all dry enchiladas.
Cover baking pan with aluminum foil. Bake for 15 minutes. Uncover, add remaining ½ cup Mexican Cheese & ½ cup Queso Fresco and place back into oven until cheese is melted (~15 minutes).
Calories: 554kcal | Carbohydrates: 41g | Protein: 41g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 1203mg | Potassium: 694mg | Fiber: 4g | Sugar: 7g | Vitamin A: 762IU | Vitamin C: 14mg | Calcium: 138mg | Iron: 6mg