ChickenChipotleEnchilladas

Chicken Chipotle Enchilladas

8 soft corn tortillas
Chipotle peppers - ground
2 chicken breasts - cooked & shredded
2 (aprox. 4oz) cans mild green chiles
cheddar cheese - grated
chile sauce - red or green

1. Mix together first four ingrediants in a bowl. Add about one handful or so of cheddar and mix.
2. Prepare enchillada's one at a time.
3. Heat a skillet to medium-high. Cook one tortilla for aproximately 10 to 20 seconds on each side on the dry, hot skillet. DO NOT OVERCOOK. TORTILLA WILL REMAIN SOFT AND PLIABLE.
4. On the tortilla, just off centre towards you, make a horizontal, cylindrical mound with 2-3 tbsp's of the chicken mixture.
5. Roll the tortilla closed and place on a plate or pan with the flap-side down.
6. Repeat steps 2 to 5 untill all tortillas are rolled.
7. Pour chile sauce over rolled tortillas. Sprinkle generously with grated cheese.
8.Bake or heat in the microwave untill cheese melts and enchilladas are steaming.

Yield : 4 servings - 2 enchillada's per serving

***If you can't find soft corn tortillas, chipotle peppers or enchillada sauce at your grocery store, try a small store in the Spanish or Portugese part of your town. If you live in or around Toronto, I go to Kensington Market for my ingredients. I use whole dried chipotle peppers and grind them myself at home in a spice / coffee grinder.