Enchipotladas

Welcome to Episode 3 of the Enchiladas Series! Say hello again to "Enchipotladas," the viral recipe that took the culinary world by storm. Imagine golden corn tortillas enveloping juicy rotisserie chicken, drenched in a creamy and smoky chipotle sauce, and finished with a blanket of melty cheese. These enchipotladas are bursting with flavor and a breeze to prepare, making them the perfect dish for a cozy dinner. You'll be hooked from the first bite!

Ingredients

🌶️ 6 chipotle peppers in adobo
🥫 1 can cream of chicken soup
🍶 1 cup cottage cheese
🧅 1/4 onion
🧄 2–3 garlic cloves
🍗 1/4 cup chicken stock (plus more to rinse the blender)
🧂 1 tsp chicken bouillon (or to taste)
🧂 Salt to taste

🍗 1 rotisserie chicken, shredded
🧀 1 1/2 cups shredded Chihuahua cheese (or any melty cheese)
🌽 Corn tortillas (about 8–10)
🛢️ Neutral oil for frying
🧀 More cheese for topping

Instructions

1- Prepare the Chipotle Sauce:

• Combine the chipotle peppers, cream of chicken soup, cottage cheese, onion, and garlic cloves in a blender. Add 1/4 cup of chicken stock and blend until smooth.
• Pour the blended mixture into a medium saucepan. Add a bit more chicken stock to the blender, swirl it around to collect any remaining sauce, and pour this into the saucepan as well.
• Stir in the chicken bouillon and bring to a simmer over medium heat. Stir frequently to prevent the sauce from burning. Adjust the seasoning with salt to taste.

2- Prepare the Filling:

• In a mixing bowl, combine the shredded rotisserie chicken with the shredded cheese. Mix well.

3- Assemble the Enchiladas:

• Heat a small amount of neutral oil in a frying pan over medium heat. Lightly fry each corn tortilla on both sides until just softened. Drain them on paper towels.
• Fill each softened tortilla with a generous spoonful of the chicken and cheese mixture. Roll the tortillas and place them seam-side down in a greased baking dish.

4- Top and Cook:

• Pour the simmered chipotle sauce over the top of the rolled tortillas. Sprinkle additional cheese over the sauce.
• Broil in the oven until the cheese topping is melted, bubbly, and starts to turn golden brown.

5- Serve:

• Serve hot and enjoy this delightful dish straight from the baking dish!

Prep Time: ~30 minutes
Cook Time: ~10 minutes (depending on broiler settings)
Total Time: ~40 minutes
Servings: Approximately 4 servings
Calories: Approximately 450 kcal per serving
Nutritional Breakdown (per serving): Proteins: 35g, Fats: 22g, Carbohydrates: 28g
Equipment: Blender, medium saucepan, frying pan, mixing bowl, baking dish

Cooking Tips:

• Remember to stir the sauce frequently to prevent scorching.
• Using chicken stock in the blender to rinse maximizes the flavor transfer.
• Fry the tortillas only until softened; this ensures they're pliable but not too greasy.

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Enchipotladas