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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 container(s) rotisserie chicken cooked |
Directions:
1. Coarse salt and ground pepper
2. cut up rotisserie chicken
3. c corn
4. /2 onion
5. tablespoons vegetable oil, such as safflower
6. adobo seasoning
7. garlic clove, minced
8. /4 cup all-purpose flour
9. teaspoon ground cumin and oregano
10. tbs chili powder
11. /4 tsp cocoa and paprika
12. to 2 tablespoons minced canned chipotles in adobo
13. -14oz can of diced tomatoes (with or w/o seasonings)
14. c reduced-sodium chicken broth
15. corn tortillas (6-inch)
16. -16oz grated Monterey Jack cheese
17. In a large skillet sautee onion and corn, add cooked chicken and adobo seasoning.
18. For sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, spices and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and tomatoes; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 15+ minutes; season with salt and pepper. I use an emulsion blender to puree tomatoes in the pot. Transfer 1 cup sauce to pan with chicken; toss to combine (but i didn't do this step)
19. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
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