Tex Mex Recipe

Chipotle Chicken Enchiladas are some of the best things I've ever made, and I'm extremely proud to say that the recipe was born (mostly) in my very own brain. If I never created anything else worthwhile in this world, I can die happy knowing I at least contributed this dish. I'm perfectly happy with these enchiladas becoming my legacy, that's how good they are.

This sauce on these enchiladas originated in this recipe in Gourmet (RIP). I read it and thought, "mmm, that sauce looks fabulous, maybe I can use it for E. Bites. Turning it into an enchilada sauce (aka: adding chicken broth, onions and garlic) was a stroke of brilliance, If I say so myself! It's smoky-spicyness from the crazy hot chipotles gives the regular old enchilada a HUGE and welcome kick in the A . MMM, I wish I had some right NOW!

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Ingredients:

-2 Lbs boneless skinless chicken breasts

-1 cup ketchup

-2 Tbsp Dijon mustard

-2 Tbsp apple cider vinegar

-2 Tbsp dark brown sugar

-1 Tbsp worcestershire sauce

-2 pinches cumin

-1/4 cup chipotles in adobo

-1 yellow onion, diced

-6 cloves garlic, minced

-2  tabs butter

-12 corn tortillas

-2 cups chicken broth

-2 to 4 cups shredded pepperjack cheese

-1/2 cup water (optional)

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** Note: recipe has been increased since filming. Also - the spice amounts are approximate. Spice to your desired taste.

Ingredients:

- 3/4 cup white or yellow onion, diced small

- 1 jalepeno, diced and seeded

- 3 garlic cloves, diced small

- 1 1/2 14 oz cans of diced tomatoes with chilis

-6 cups chicken broth

-1 1/2 Tbsp cumin

-1/2 Tbsp Chili Powder

-1/2 Tbsp Onion Powder

-1 tsp Cayenne Pepper

-1/2 tsp Paprika

-pinch of salt, pepper, white pepper and crushed red pepper

 -2 cups shredded cooked chicken

-10 corn tortillas

-2 avacados

-cilanto for garnish

-cheddar cheese for garnish

-2 limes for garnish

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