Smoked Chipotle Chicken Enchiladas

By John W

Ingredients

• 8-10 corn tortillas
• Veg oil
• 6 boneless ckicken thighs
• Mont Jack cheese grated
• 4 oz sour cream
• 2 10oz cans chicken broth
• 1/3 cup oil
• 1/3 cup flour
• 1 Tbl Adobo paste
• 2-3 Tbl Chipotle paste
• garlic salt
• cumin
• Mesquite seasoning

Preparation

Step 1

Smoke chicken thighs on charcoal grill. Let cool remove skin and cut into bite size chunks

Optional: reserve the smoked skins, place in a small pot with chicken broth and reduce for 15 -20 min on med heat…to extract smoke flavor…then strain

Chipotle paste
take 3-4 canned chipotles and remove any stems and seeds
blend in a food processor with 2 oz chicken broth
Make a roux……then mix in chicken broth until smooth and it thickens
Add chipotle paste and spices
Blend in sour cream. Remove from heat

Heat veg oil in as small frying pan. About ¼ in depth on med high heat
Lightly flash fry corn tortillas to soften…only 15 seconds per side. Do not let them get crisp.
Place them on a paper towel to drain excess oil

In a large glass baking dish….spread a thin layer of sauce on bottom
Place chicken and cheese into each tortilla and roll placing seam down into dish

Top with grated cheese bake at 350 for 45 min