I use it in everything: sauteed kale, taco meat, guacamole, fish and tonight, enchiladas.
But back to the chipotle chiles- I threw them into the blender to get a smooth paste. This little can cost me $2.25 so I am going to savor every last drop. I only used a tablespoon in my enchilada mixture, so the rest I poured into an ice cube tray and will pop them into a bag for later uses.
Here's the recipe- serves 10
- 10 (8 inch) flour tortillas
- 3 lbs. boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 1/4 cup chopped onion
- 1 tablespoon chipotle pepper paste
- 1 teaspoon smoked paprika
- 2 cups grated cheddar cheese
- 1 (14.5 ounce) can enchilada sauce, divided
Cut chicken breast into large chunks and throw into a pot of water and a pinch of salt. Boil until thoroughly cooked. Drain.
While the chicken is cooling, combine the soup, sour cream, chopped onion, chipotle pepper, 1/4 cup enchilada sauce and paprika in a bowl. stir until blended.
Shred chicken and add to bowl. Stir well. Spoon 1/2 - 2/3 cup down the center of each tortilla. Roll up and place (seam-side down) in pan. Pour the remaining enchilada sauce over top. Cover with cheese and bake for 30 minutes or until cheese is bubbly.
Serve with shredded lettuce, sour cream, black olives and fresh salsa.
Give your taste-buds a treat!