Chipotle Chicken Enchiladas

• 3 whole Boneless, Skinless Chicken Breasts
• 1 whole Onion, Sliced Into Half Moons
• 1 cup Chicken Stock
• 3 cloves Garlic, Smashed
• 4 whole Chipotle Peppers In Adobo Sauce
• 1/2 cups Tomatillo Salsa
• 1 can Green Chilies (4 Oz), Drained
• 4 ounces, fluid Cream Cheese
• 1 can Red Enchilada Sauce (the Large Can)
• 2 cups Shredded Cheddar Or Jack (or A Combination)
• 1 teaspoon Salt
• 14 whole 6" Corn Tortillas

1. To Cook Chicken:
2. Place chicken breasts along with the sliced onion, garlic and chicken stock into a 4-qt slow cooker.
3. Cook on LOW for ~2-3 hours, until chicken is tender and easily shredded.
4. Once chicken is done (cooked through and tender), transfer chicken and onions from the slow cooker to a large mixing bowl.
5. Shred chicken with two forks.
6. Using a food processor, blend together the cream cheese, green chilies, tomatillo salsa, 2 chipotle peppers and salt.
7. Stir this mixture along with 1/2 cup shredded cheddar cheese in with the shredded chicken and onions.
8. Taste for seasoning and add more salt if desired.
9. Enchilada Sauce:
10. Combine the can of enchilada sauce and the 2 remaining chipotle peppers in a food processor (or blender) and process until the peppers are blended into the sauce.
11. Set aside in a large, shallow bowl or pie plate.
12. To Assemble:
13. Dip a corn tortilla into the enchilada sauce, coating both sides.
14. Move the tortilla into a 9x13 baking dish.
15. Spoon the chicken mixture (~2 Tbsp) onto the tortilla, line up in the middle of the tortilla, then roll the tortilla and place seam-down in the baking dish.
16. Continue making enchiladas until the baking dish is full (I got 2 rows of 6 with two extras on the end).
17. Spoon any extra enchilada sauce over the enchiladas.
18. Spread the remaining 1 1/2 cups shredded cheddar or jack cheese over the enchiladas.
19. Bake at 350F for about 25 minutes until the cheese is melted and bubbly.
20. Allow to cool 5 minutes before serving.
21. * The number of chicken breasts can vary, use 2 if they are very large and 4 if theyre running small.
22. 3 is for an average size breast.
23. ** The number of chipotle peppers can be adjusted according to desired heat level, and also according to the size and brand of chipotle peppers.
24. Some are hotter than others!

chicken breasts, onion, chicken, garlic, peppers, salsa, green chilies, fluid cream cheese, red enchilada sauce, salt, corn tortillas

Taken from tastykitchen.com/recipes/main-courses/chipotle-chicken-enchiladas/ (may not work)