These tacos are easy to make, inexpensive and full of tender goodness.
Prep Time: 30 minutes
Yield: 4 Servings
- 8 MexAmerica corn tortillas
- 4 chicken thighs
- 2 cups chicken stock
- 2 red bell peppers, grilled, skins and seeds removed
- 2 cups diced tomatoes
- 1 can green chiles, drained
- 1 cup tomato sauce
- 1-1/2 cups skim mozzarella cheese, coarsely grated
- 1-1/2 cups cheddar cheese, coarsely grated
- 1 cup low-fat sour cream
- 2 chipotle peppers in adobo (from can)
- 3 scallions, sliced very thin, on an angle
- Salt and pepper
- Place the chicken and stock in a heavy pot. Bring to a boil. Cover and turn down the heat to simmer for 20 to 30 minutes, until cooked through. You should be able to pull the chicken apart with tongs. Remove from heat. Drain and cool enough to handle. Then chop it into small pieces and sprinkle with salt and pepper.
- Roast the two peppers until the skins are black. Cool for 15 minutes in a paper bag. Take the skins off and remove the seeds. Slice the peppers into thin strips.
- Mix the tomatoes, green chilies and tomato sauce together.
- Cover the bottom of a 9-1/2" X 11" casserole pan with the tomato sauce. Place 4 tortillas between paper towels and microwave for 40 seconds. Place the chicken, a couple of strips of pepper, the onions inside the tortillas and sprinkle with cheese. Roll up and place the tubes in on top of the tomato sauce. Repeat with the other four tortillas.
- Sprinkle the rest of the cheese over the enchiladas.
- Immediately bake in a preheated 350 degree F oven for 20 to 30 minutes, until warmed.
- While they are baking, make the chipotle cream. In a food processor, chop the two chipotle peppers. (Do not include much sauce or you will thin out the cream too much. (Wipe the peppers off with your fingers.) Add the sour cream and mix well. Refrigerate the cream until you are ready to use. Serve the enchiladas warm. Garnish with extra peppers and serve the cream on the side.
Chef Lynn’s Tips:
- When I cook chicken this way, I save the delicious stock, cool it quickly and freeze it for another use. You can make some quick gravy with it on another occasion!
- Most grocery stores sell a “Mexican mix” bag of coarsely grated cheese. You can use three cups of that instead of the cheeses listed above. It’s perfect.
- You can use two different colors of bell peppers to add some color if you like, but be sure one is red. The red ones are the sweetest.
- Cover the enchiladas with cheese, but sprinkle a heavier amount down the middle of each enchilada so you can see where one ends and one begins. It will be easier to serve them when you are ready to eat.