This is a lazy version of creamy enchiladas with a chipotle twist and a wall of cheese.
Ingredients
- 3 chicken breasts, about 1.5 lbs
- Water (you have that right?)
- 2 tsp salt
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp Adobo Sauce (from the can)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3-4 Chipotle Chiles from a can, seeds removed (your hiney will thank you later), diced
- 1 cup heavy cream (I know right?)
- Pack o’corn tortillas (you will need about 18)
- Wall of cheese. Some might go for a nice 8 oz. I shred off the huge block I got from Costco until I feel the dish is sufficiently…cheesy.
- Your fav toppings. I like sliced avocado and maybe some Crema.
Directions
- Boil the chicken in salted water for about 15 minutes until cooked. Reserve 2 cups of the liquid. Shred the chicken.
- Heat the butter and add flour and cook until brown, about a minute, to kill the raw flour taste.
- Slowly whisk in the 2 cups of chicken stock until well mixed.
- Add the Adobo sauce and let sit on low while you do the next part.
- In a pan add the olive oil and saute the onions, garlic and chipotle until soft.
- Add the cream and onion “stuff” to the broth mixture and simmer on low for about 15-20 minutes.
- Preheat the oven to 375°. OK now I know you are thinking there will be some tortilla frying and rolling etc. Well, that is why these are lazy, so what you are going to do is put a few spoons of the sauce in the bottom of a baking dish, drop in 6 tortillas, flat. Add a nice amount of chicken and cheese and drizzle on some more sauce. Add another layer of tortillas, chicken, cheese and sauce and finally top with 6 more tortillas. Add the remainder of the sauce and cheese to the top.
- Bake for about 20-25 minutes with the dish covered in foil to lock in all that moisture. Pop the foil and broil for about 5 more minutes to brown the cheese and crisp any exposed tortilla-age.
- Top and serve.
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