Chicken and Chorizo Enchiladas with Chipotle Crema Sauce
WHAT YOU NEED
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves of garlic, crushed
- 9 ounces Cacique® Mexican pork chorizo
- 1 pound chicken breasts, cooked and shredded (or substitute for a small rotisserie chicken)
- 8 large flour tortillas
- 1 cup Cacique® Queso Quesadilla Shredded Cheese
- CHIPOTLE CREMA SAUCE:
- 1 cup Mexican crema
- 2-3 small canned chipotle peppers in adobo sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- TOPPINGS:
- 1/2 cup Cotija cheese
- Cilantro
- Lime wedges
- Sour Cream
HOW TO MAKE IT
- Preheat oven to 350F degrees. In a large skillet, over medium high heat, heat the olive oil and saute the onion and garlic. Add the chorizo and cook for about 5 minutes, breaking it apart with a wooden spoon, until cooked through. Remove from heat and add the shredded chicken, mixing to combine. Spread the filling into the tortillas and roll them up. Place the enchiladas in a greased 9x13” baking dish. Reserve.
- To make the sauce, start by blending the Crema Mexicana with the chipotle peppers. Taste and add more peppers if you like more spicy.
- In a small saucepan, over medium heat, melt the butter and add the flour, whisking to combine. Cook for about a minute to get rid of the raw flour taste. Then, whisk in the broth, cooking until the sauce has thickened. Remove from heat and let it cool slightly before stirring in the Chipotle Crema.
- Pour sauce over enchiladas and add the Queso Quesadilla shredded cheese on top. Bake for 20-25 minutes or until hot, bubbly and golden brown. Top with Cotija and cilantro and serve with lime wedges and sour cream.
