Virginia's Kitchen

Chicken Enchiladas
Serves 4

4 cups shredded chicken
2 Tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1-2 tablespoons chipotle powder (depends on how much heat you like)
1/4 teaspoon cinnamon
2 15 oz cans Rotel-style tomatoes, processed in the food processed if you prefer a smoother sauce
Kosher salt, to taste
1/4 cup fresh cilantro, coarsely chopped
Juice of one lime
2 cups Mexican blend cheese or sharp cheddar cheese (whatever you like best)
8 tortillas
4 green onions, chopped (optional)
sour cream (optional)

Preheat oven to 365.

Heat olive oil in a saucepan over medium heat. Add onions and saute until soft. Add garlic, chipotle powder, and cinnamon. Toast 2-3 seconds until fragrant. Add Rotel tomatoes and salt to taste. Cook for 10 minutes. Stir in fresh cilantro and lime juice. Remove from heat. Ladle some sauce into bowl with chicken and combine.

Divide chicken mixture between tortillas and roll up. Spread a small amount of sauce in bottom of oven-proof pan. Add filled tortillas seam-side down. Ladle remaining sauce over tortillas and top with cheese. Garnish with green onions, if desired.

Bake in oven for 15 minutes, or until cheese is melted and bubbly.

Serve with sour cream, if you desire.

Adapted from Rachael Ray recipe: Chipotle Chicken Enchiladas


***I like to freeze half of the recipe without the cheese, for another meal, since it is just the two of us.***