Cheesy Chipotle Chicken Enchiladas

• 4 ounces, weight Cream Cheese, Softened
• 1/4 cups Sour Cream
• 1- 1/2 cup Chipotle Enchilada Sauce, Divided Use (recipe Below)
• 2 cups Shredded Cheddar Jack Cheese
• 2 cups Shredded, Cooked Chicken
• 1 cup Canned Corn, Drained
• 4 ounces, weight Rotel Diced Green Chilies And Tomatoes
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Garlic Powder
• 1 whole Onion, Diced (for Slow Cooker Method)
• 1/2 cups Chicken Broth (for Slow Cooker Method)
• 10 whole Flour Tortillas
• 4 whole Chipotle Peppers In Adobo Sauce (seeds Removed)
• 32 ounces, weight Fire Roasted Tomatoes
• 2 whole Onions, Diced
• 5 cloves Garlic, Peeled And Left Whole
• 2 Tablespoons Adobo Sauce
• 1- 1/2 Tablespoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1 pinch Sugar
• 16 ounces, fluid Chicken Broth

1. 1.
2. In a medium bowl combine the cream cheese, sour cream and 1/2 cup of the enchilada sauce (homemade recipe below).
3. Add 1 cup of shredded cheese.
4. Set aside.
5. 2.
6. In another bowl mix the cooked shredded chicken, 1 cup corn (drained), Rotel, cumin and garlic powder.
7. 3.
8. Add the cheese mixture to the chicken mixture.
9. Note, if you are cooking your chicken on the stovetop, you wont use the onion or broth.
10. See crockpot instructions below for that method.
11. 4.
12. Spread 1/2 cup of the remaining enchilada sauce on the bottom of a 9-inch x 13-inch baking dish.
13. Place 1/3 cup of chicken filling on each tortilla, roll and place it seam side down in baking dish.
14. 5.
15. Pour remaining 1/2 cup enchilada sauce over enchiladas.
16. Sprinkle the remaining 1 cup shredded cheddar-jack cheese over the top.
17. Bake uncovered at 375 F for 30 minutes, or until hot and bubbly.
18. Crockpot directions: Place raw chicken breasts, corn, Rotel, onion, cumin, and garlic powder in your crockpot.
19. Cook on low 6-8 hours or high 3-4 hours.
20. If desired, you can add a little bit (1/2 1 cup) of chicken broth to the mixture to make it more liquid.
21. When chicken is done, use a fork to shred it and then follow Step 1, 3, and 4 above for assembling and baking the enchiladas.
22. Freezer directions (for freezing uncooked enchiladas): Cook your filling, then assemble enchiladas putting them into your dish.
23. Then, cover and freeze.
24. Allow to thaw completely when you are ready to use them.
25. Then bake at 375 F for 30 minutes or until hot.
26. For the homemade enchilada sauce: Slice open the chipotle peppers and remove the seeds.
27. Place the tomatoes, onion, garlic, chipotle peppers, adobo sauce, cumin, chili powder, salt, sugar and chicken broth in your slow cooker.
28. Cook on low for 6-8 hours, or high for 3-4 hours.
29. Remove the chipotle peppers, then using an immersion blender, puree the sauce until smooth.
30. You can also use your blender to puree the sauce.
31. Now get ready for the best enchiladas ever!
32. Store the extra sauce in glass mason jars in the fridge.
33. Can be kept in the fridge up to 2 weeks, or will keep in the freezer for up to 4 months.
34. Recipe note: This sauce is a little spicy, so if you want to tame it down for little mouths, reduce the amount of chipotle peppers and adobo sauce you use.
35. Sauce freezer directions: Once its done, cool the sauce completely.
36. When its completely cool, ladle into quart sized freezer bags which are placed standing up in a glass measuring cup.
37. Gently squeeze the air out of the bags and seal them.
38. Lay them flat and freeze.
39. Thaw for 24 hours and reheat on the stove top or by microwaving slowly.
40. You can also reheat by placing the the frozen enchilada sauce in your slow cooker.
41. Turn on low and cook until heated through.

weight cream cheese, sour cream, enchilada sauce, cheese, chicken, green chilies, ground cumin, garlic, onion, chicken broth, flour tortillas, peppers, tomatoes, onions, garlic, adobo sauce, ground cumin, chili powder, salt, sugar, chicken broth

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