Tuesday, August 31, 2010

Spicy Chicken Enchiladas

Spicy Chicken Enchiladas

Serves 2.

Spicy is right! These hold a kick! I reduced the number of chipotle chiles used after we were a little overheated the first time around. A little bit goes a long way; just be sure to chop the chile finely so that it can spread throughout the dish. A great flavor, and a great change from the more typical enchiladas out there.

3 large tortillas
1-1/2 c. cooked rice
1 c. cooked, shredded chicken
1 chipotle chile (from canned chiles in adobo sauce), chopped very small
2 T. adobo sauce (from can)
3/4 c. salsa
1/4 c. sour cream
1 c. shredded Mexican blend cheese (reserve 1/4 c.)

Preheat oven to 350 degrees.
In a small bowl, combine chopped chile, adobo sauce, and salsa.

In a large bowl, combine rice, chicken, sour cream, and 3/4 c. shredded cheese. Add half of the salsa mixture to the chicken mixture. Divide evenly between three tortillas and roll up; place seam side down in an 8x8 baking dish.

Top enchiladas with remaining salsa mixture and 1/4 c. shredded cheese.

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