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Since we spent the majority of today with cousin Tom and his wife Ellen, celebrating his birthday, I knew I was not going to be doing my usual slate of cooking this afternoon. It was nearly 5 by the time we got home and I still needed to do laundry and go to the grocery store. I had some leftover rotisserie chicken from QFC in the fridge, so I had been thinking, what to make with that; and chicken enchilada popped into my head.

I checked skinnytaste.com and she has a number of recipes, but a pretty traditional one with red sauce seemed appealing. [http://www.skinnytaste.com/2010/02/chicken-enchiladas.html] So, made my grocery list and headed to the nearby Safeway for ingredients (and other needs for the week).

It was pretty easy to whip up. I was happy to find a small can of the chipotle peppers in adobo sauce on the shelf of the Hispanic food section at Safeway. Previously, I’ve picked up a can at a nearby Latino market. I also got a can of the Hispanic tomato sauce in that section too, rather than the usual Mexican-style tomatoes in the “tomato sauce” section. I think you could really use anything like that, even the “Rotel” brand tomatoes and green chiles.

One thing I have to keep in mind — and I strongly caution here — the skinnytaste blogger likes spicy food. And this recipe as written, is SPICY. I wish I would not have added as much of the chipotle peppers as I did, just to decrease the heat a slight notch. So, adjust accordingly if you give it a try.

I used La Tortilla Factory tortillas and Lucerne-brand 2% milkfat Mexican-style shredded cheese. Following is a photo of the filling in progress and then a photo of the finished dish. I didn’t top with sour cream, but I think it would help to cut the spice. Disfrute!

Enchilada filling in progress

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