Chipotle Chicken Enchiladas

(hopefully) Chevy's copycat recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F degrees

Step 2

Put the chipotle chiles in a blender jar and blend on high speed until pureed. Set aside 1/4 cup for the sauce and refrigerate the rest for another use.

Step 3

In a large pan, over medium high heat, heat the butter, then sweat the shallots for about 2 minutes. Deglaze with the sherry and lower the heat, about 1 minute.

Step 4

Add the stock, bring to a boil and simmer for about 1 minute

Step 5

Add the cream, chipotle puree, and salt and let it reduce on low for about 15 minutes, or until thick, stirring often.

Step 6

Heat the olive oil in a medium skillet over medium-high heat. Sauté onions and garlic until soft and translucent, about 4-5 minutes.

Step 7

Add chicken, corn, black beans, chili powder, cumin and 1/2 cup enchilada sauce to the skillet. Stir to combine and cook for another 4-5 minutes. Remove from heat.

Step 8

Spray a 13 by 9-inch glass baking dish with non-stick spray. Fill each tortillas with 1/4- 1/3 cup of the chicken and black bean mixture, and roll it up.

Step 9

Place rolled tortilla into the baking dish, seam side down. Once all the tortillas are filled, cover with remaining sauce.

Step 10

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes or until enchiladas are warm throughout. Serve enchiladas with your toppings of choice: cotija cheese, green onions, and Greek yogurt and/or sour cream.