Chicken Enchiladas

Ingredients

• 2 teaspoons kosher salt, (8g) divided
• 2 teaspoons cumin, (2g) divided
• 1 teaspoon paprika, (3g)
• 1/2 teaspoon garlic powder, (2g)
• 3/4 teaspoon black pepper, (3g) divided
• 1 1/2 pounds boneless skinless chicken breast, flatten chicken to even thickness, about 3/4-inch thick
• 3 tablespoons olive oil, (45ml) divided
• 2 teaspoons minced garlic, (3g)
• 1/4 cup chipotle chilis, (82g) canned in adobe sauce
• 1 cup unsalted chicken stock, (240ml)
• 1 cup crushed tomatoes, (240ml)
• 1/2 teaspoon chili powder
• 1/4 teaspoon chipotle chili powder
• 10 tortillas, flour or corn, 6-inch size
• 4 ounces monterey jack cheese, (117g) about 1 cup grated
• 4 ounces sharp cheddar cheese, (117g) about 1 cup grated
• 2 teaspoons sliced green onions, (7g)
• 1 tablespoon chopped cilantro

Instructions

• In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and 1/2 teaspoon black pepper.
• Season each side of the chicken breasts with 1/2 teaspoon of the spice mixture. Save the additional seasoning mix.
• Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan.
• Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
• Transfer chicken to a plate and allow to cool.
• Use fingers or two forks to shred the chicken into smaller pieces. Add 1 teaspoon of the seasoning mix and combine until evenly coated.
• In a medium saucepan add 1 tablespoon olive oil. Heat over medium heat, once hot add the garlic and saute for 30 seconds.
• Add the chipotle chilis and use a spoon to stir and break up into smaller pieces, cook 1 minute.
• Add the chicken stock, crushed tomatoes, 1 teaspoon salt, 1 teaspoon cumin, 1/4 teaspoon black pepper, chili powder, and chipotle chili powder, stir to combine.
• Bring sauce to a boil and then reduce to a simmer until sauce is thickened about 5 minutes.
• Transfer enchilada sauce to a blender or food processor and process on medium speed until smooth, about 30 seconds.
• Taste sauce and season with more salt and pepper as needed. More chicken broth can be added to thin the sauce if desired.
• Heat tortillas in a pan over medium-high heat or directly over a gas flame for 10 to 15 seconds on each side, to lightly toast and make more pliable.
• Adjust oven rack to the center position. Preheat oven to 400ºF.
• Lightly coat a 13 by 9-inch baking dish with cooking spray or oil.
• Evenly spread 1/2 cup of the enchilada sauce on the bottom of the baking dish.
• Pour 1/2 cup of enchilda sauce in a shallow bowl large enough to fit the tortillas.
• Lightly dip each side of the tortilla in the sauce.
• Transfer tortilla to a plate a fill the center with about 1/3 cup of chicken. Roll into a cylinder and transfer to the pan.
• Repeat process until 10 enchiladas are rolled and lined up in the pan.
• Evenly spread the remaining sauce over the enchiladas.
• Sprinkle the monetery jack cheese and cheddar cheese on top of the enchiladas.
• Cover Enchiladas with foil and bake until cheese is melted and bubbly, 15 to 20 minutes.
• Garnish with green onions and chopped cilantro.

This articel and recipe adopted from this site