chicken chipotle enchiladas
inspired by grandmother June’s recipe
8 corn tortillas
2 boneless, skinless chicken breast
2 cups shredded cheddar cheese
2 hard boiled eggs, chopped
1/2 yellow onion, chopped
3/4 16oz jar of chipotle enchilada sauce
2 tbsp chili powder
1 tsp garlic powder
salt and pepper
sour cream for topping
preheat oven to 375 degrees. in baking dish, pour half of the chipotle enchilada sauce and pile the corn tortillas on top to soak. shake around a bit so all tortillas are covered.
in a pot, bring water to a boil and boil chicken breast until cooked through, about 20-30 minutes. when chicken is done, cool for about 10 minutes then shred and put into a bowl. add onion, chili powder, garlic powder, chopped hard boiled eggs, 1 cup cheese, salt and pepper. add 1/2 of the remaining enchilada sauce into the mixture and mix throughly.
take a tortillas and place a handful of the mixture in each one. roll and place in baking dish. once all enchiladas are rolled, pour remaining sauce, cheese on top and a little salt and pepper. bake in oven for 30 minutes until tortillas are crispy around the edges.
enjoy the meal with spanish rice and a sour cream dollop on top!