Enchipotladas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat an oven to 375ºF

Step 2

Wash your chicken tenderloins with vinegar and lime. Add olive oil/ your seasonings and marinate for at least 20 minutes. Then you will add olive oil to a pan over medium high heat, place your chicken and cook for 3-5 minutes or until cooked through. Once your chicken is fully cooked, you will shred it and set aside

Step 3

To make your chipotle sauce you will blend 2 plum tomatoes, half a white onion, 3 garlic cloves, 1 can of chipotle peppers in adobo sauce, 8 oz of cream cheese, 1 pt of heavy whipping cream and salt/black pepper/ knorr chicken bouillon to taste

Step 4

Next, add olive oil to a nonstick skillet over medium high heat and fry each tortilla, turning once until softened. Repeat with all of your tortillas. Then you will fill each tortilla with shredded chicken/ shredded cheese of your choice and roll up

Step 5

In a aluminum pan, add your chipotle sauce to the bottom and spread it out evenly so it coats the bottom of the pan. Place the enchiladas and cover with extra shredded chicken and cheese (optional). Then you will pour the remaining chipotle sauce over the top of the enchiladas, add more shredded cheese and cover with foil. Bake for 20 minutes or until cheese is melted and sauce is bubbly

Step 6

Remove from oven and serve hot with shredded lettuce, pico de gallo, sliced avocado, Mexican crema and queso fresco 🤎

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