Spicy Chipotle Sauce

1 can (12 ounces) chipotle peppers in adobo sauce
2–3 canned tomatillos
2 tablespoons minced garlic

Puree all ingredients together in food processor.

Chicken Enchiladas

1 whole chicken, cooked, de-boned and diced (reserve broth)
1 medium onion, chopped finely
2 tablespoons olive oil
1 can (7 ounces) diced green chilies
1 tablespoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste
Reserved broth
Spicy Chipotle Sauce
2 tablespoons crema agria or sour cream
20 corn tortillas
2 cups grated Cheddar cheese

In large pan over medium heat, sauté onion in olive oil for 3-5 minutes or until onions are clear, not browned. Add diced chicken, green chilies, chili powder, cumin, salt, pepper, 2 tablespoons broth and 2 tablespoons of Spicy Chipotle Sauce. Simmer for 30 minutes or until thickened. Turn off heat and stir in crema agria or sour cream.

Preheat oven to 350 degrees. Grease a 9×13-inch pan. Boil remaining broth in a pot and dip a tortilla in broth for 2-3 seconds. Place in pan and fill with chicken mixture immediately. Roll up and repeat until all filling is used.

Top pan with remaining Spicy Chipotle Sauce and then with cheese. Bake for 15–20 minutes or until bubbly. Let sit 10 minutes before serving. Makes 20 enchiladas.

Serving size: 2 enchiladas. Per serving: 575 calories, 36 g protein, 36 g fat, 28 g carbohydrates, 578 mg sodium, 162 mg cholesterol

Sandra Forston, Communications Assistant