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LOCATION: Recipes >> Mexican >> Enchiladas 03

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ENCHILADAS CHIPOTLE

3 half-breasts chicken, cooked and cubed
9 oz sharp cheddar cheese, grated
3/4 c minced onion

2T butter
2T flour
1 c beef broth
1 c water
1 t cumin
3 cloves garlic, minced
1 t oregano
3-4 canned chipotle chiles, seeded and minced
2 T adobo sauce from can
2 T sour cream

Melt the butter in a skillet. Stir in flour. Cook roux until
light brown. Remove from heat and slowly stir in broth. Place
pan over medium heat and whisk in water. Add the spices, garlic,
chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk
in sour cream.

Heat some oil in a skillet. Lightly fry a corn tortilla to soften
it. Place it on a plate and fill with 1T cheese, 1T onion, and 1T
chicken. Roll and place in a 9" x 13" dish. Repeat 12 times.
Cover the enchiladas with the chipotle sauce. Top with any remaining
onions and cheese. Bake at 375 degrees for 8-10 minutes, just
until the sauce bubbles.

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