There are only 2 times that I allow the kids to eat something different than what I am cooking-when we have steaks (for obvious reasons), and these enchiladas, because they are quite spicy. But they are so good! You can alter the spice level a little if you don't want as much of a kick. To tone it down a little use just the chipotle sauce. You can either strain it out of the can or we have actually found smalls cans of just the sauce-often labeled Chipotle Salsa.
3T Vegetable Oil
1 1/2 lbs. Chicken Breasts
Sale & Pepper
2t Cumin Powder
2t Garlic Powder
2t Taco Seasoning
5 Canned Green Chilies, Chopped (or small can all ready chopped)
4 Canned Chipotle Chilies, Chopped (or 2 cans of Chipotle sauce)
1 Can (28oz) Stewed Tomatoes
4 Cans Enchilada Sauce, Mild or Medium
4C Cheddar Jack Cheese
Coat the bottom of a 9x13 baking pan with some enchilada sauce, then begin to assemble your enchiladas. Dip the tortilla into enchilada sauce then spoon the chicken mixture in and sprinkle in a little cheese. Roll it up and place in the pan. Do this until the pan is full (we usually fit 6 in each pan).
Sprinkle the remaining cheese on top. Bake at 350°F for about 15 minutes or until cheese is completely melted.
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