Chipotle Chicken Enchiladas

Ingredients

• 8 flour tortillas
• 2 1/2 cups shredded melty cheese (Mexican blend, Oaxaca, Monterey Jack, Mozzarella, etc.)
• 1 tsp garlic powder, cumin powder, onion powder, black pepper, salt, and oregano (each)
• 3 Tbsp chipotle powder (read note 1)
• 1 1/2 cups plain tomato sauce
• 1/2 cup heavy cream
• 2 Tbsp olive oil
• 2 Tbsp all purpose flour
• 1 1/2 cups chicken stock
• 2 cups cooked & shredded chicken (read note 2)
• 1 medium zucchini (diced)
• 1 small onion (chopped)
• 1 small bell pepper (diced)
• 1 cup sweet corn
• 1/2 cup tomato sauce
• 2/3 cup chicken stock
• 1 1/2 Tbsp olive oil
• salt (to taste)

Instructions

1. 1

   Mix all spices for the chipotle seasoning. Remove ⅔ of the mixture and set aside.

2. 2

   --- Make the chipotle sauce ---

3. 3

   Heat the oil over medium heat in a medium saucepan.

4. 4

   Add flour and stir for about 15 seconds.

5. 5

   Stir in ⅔ of the chipotle seasoning and mix to combine.

6. 6

   Pour in the tomato sauce and chicken broth, mix and bring to a simmer.

7. 7

   Cook until sauce thickens, adjust salt to taste, and remove from heat.

8. 8

   Add cream and whisk to combine, set aside.

9. 9

   --- Make the filling ---

10. 10

    Heat oil in a pan, add bell peppers, and cook for 3 minutes.

11. 11

    Add onions and cook for another 2 minutes.

12. 12

    Add zucchini and sauté for 5 minutes or until slightly tender.

13. 13

    Add chicken, corn, and the remaining enchilada seasoning. Mix to combine.

14. 14

    Pour in tomato sauce and chicken stock, mix and simmer until vegetables are cooked through and the liquids are gone.

15. 15

    Adjust with salt and set aside.

16. 16

    --- Assemble & bake ---

17. 17

    Preheat oven to 360°F (180°C).

18. 18

    Spread three tablespoons of enchilada sauce on the bottom of a large baking dish.

19. 19

    Place a flat tortilla on a surface, scoop up some chicken filling then top with a bit of cheese.

20. 20

    Roll up and place the filled tortilla seam-side down on the baking dish. Repeat with the remaining ingredients.

21. 21

    Pour over the enchilada sauce making sure it covers well all tortillas.

22. 22

    Add the remaining cheese on top.

23. 23

    Bake for about 20 minutes or until the cheese has melted nicely.