Saturday, September 18, 2010
Chicken Enchiladas with Chipotle Sauce
You know I love Mexican food, especially if its spicy. After having learned several dishes from my girlfriends, I figured it was time to venture out and try a variation on my own. As usual, I had a craving. I wanted Mexican. I wanted spicy. I wanted chipotle.
I started by heating some chicken stock (handily leftover from pressure cooking the chicken) spiked with a bit of cumin. I added about 1/2 can of processed chipotle peppers in adobo sauce. That's it. That was my sauce.
I made two layers of sauce then chicken then tortillas (real ones from Mexico, baked in the oven to get a bit crispy). Topped with grated marble cheese and baked to heat through.
This picture looks a lot like my other enchilada pictures, but it really is very different. BTW, that's romano bean refried beans on the side.