Chicken Enchiladas with Chipotle Sauce

Zutaten

• ✓600 g chicken breast fillet
• ✓8 pieces wheat tortillas
• ✓2 tbsp olive oil
• ✓1 piece (large, diced) onion
• ✓2 pieces garlic cloves
• ✓400 g (can) chopped tomatoes
• ✓2 pieces (chopped, to taste) chipotle chilis in adobo sauce
• ✓1 tsp cumin
• ✓1 tsp Mexican oregano
• ✓1/2 tsp smoked paprika
• ✓200 ml chicken broth
• ✓200 g shredded cheddar cheese
• ✓100 g shredded Monterey Jack cheese
• ✓to taste salt
• ✓to taste black pepper

Zubereitung

1. 1

   Cook the chicken breast fillet in boiling salted water for about 15-20 minutes. Then remove, let cool slightly, and shred with two forks.

2. 2

   For the sauce: Heat olive oil in a pot over medium heat. Sauté the onion until translucent (about 5 minutes). Add garlic and chopped chipotle chilis and sauté for 1 minute until fragrant.

3. 3

   Add chopped tomatoes, chicken broth, cumin, oregano, and smoked paprika. Stir well and bring to a simmer. Let simmer for about 10-15 minutes until the sauce is slightly thickened. Season with salt and pepper.

4. 4

   Preheat the oven to 190°C (375°F) top/bottom heat. Lightly grease a baking dish (about 20x30 cm).

5. 5

   Add the shredded chicken to the chipotle sauce and mix well.

6. 6

   Briefly dip each tortilla in the sauce to soften it for easier rolling.

7. 7

   Place the filled tortillas tightly side by side in the baking dish.

8. 8

   Pour the remaining sauce over the rolled enchiladas.

9. 9

   Sprinkle with shredded cheddar and Monterey Jack cheese.

10. 10

    Bake in the preheated oven for about 20-25 minutes until the cheese is melted and golden brown and the sauce is bubbling.

11. 11

    Let rest briefly before serving. Garnish with sour cream, fresh cilantro, and avocado as desired.