Recession Recipe: Chipotle Chicken Enchiladas

Chipotle Chicken Enchiladas are some of the best things I've ever made, and I'm extremely proud to announce that the recipe was born of my own brain...OK...sort of. For full disclosure, the sauce on these enchiladas originated in this recipe in Gourmet (RIP). I read it and thought, "mmm, that sauce looks fabulous, maybe I can use it for E. Bites." Turning it into an enchilada sauce (aka: adding chicken broth, onions and garlic) was the spin born of my mind, and I must say, it was a great call! The smoky-spicyness from the crazy hot chipotles gives these regular old enchiladas a huge kick. MMM, I wish I had some right now!

A few recipe notes:

1: For this recipe you can use any kind of chicken cooked any way. I like to boil mine because it ends up juicy, and I like white meat because it's healthy. But whatever you have laying around will work as long as it's off the bone.

2: It is KEY to steam the tortillas before trying to fill them with chicken and cheese. They'll completely break apart if you don't, and it won't be pretty. Be sure not to skip that step.

3: If you have some extra time, and a few extra bucks, I suggest you make my rice and beans to go along with your enchiladas. They make a great addition to the meal.

Enjoy, folks! Be sure to check out the full recipe here.