Quick and Tasty Enchipotladas

Welcome, beautiful people! Today we are going to whip up a scrumptious lunch that will be ready in just 5 minutes. It's an easy yet flavorful recipe for Enchipotladas that are sure to tantalize your taste buds. So let's jump right into preparing this delightful dish.

Ingredients:

- 4 medium tomatoes

- 1 clove of garlic

- 1 small onion, divided

- 1 1/2 cups cooked and shredded chicken breast

- 1/2 cup sour cream

- 1/2 cup crumbled queso fresco

- 1 can of chipotles in adobo sauce

- Salt to taste

- Tortillas (day-old preferred, as fresh soak up more oil)

- Vegetable oil for frying

- 1 additional tomato, diced, for garnish

- 1 additional onion, sliced, for garnish

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Equipment: pot, blender, skillets, tongs

Servings: 4

Instructions:

1. Start by boiling the tomatoes along with a clove of garlic and a piece of the onion in a pot filled with water. Cook them until they're soft.

2. While the tomatoes are boiling, shred the cooked chicken (leftover from making chicken broth works great) and set it aside.

3. Once the tomatoes are boiled, remove them from the pot and let them cool slightly. Blend the tomatoes, garlic, the cooked piece of onion, and chipotles in adobo sauce together. Add a pinch of salt and a little water as needed to achieve a smooth sauce consistency.

4. Heat a splash of vegetable oil in a skillet over medium high heat. Once hot enough, quickly pass each tortilla through the oil to soften them, but do not crisp or brown them. Drain and set aside.

5. In the same skillet, pour in the tomato-chipotle sauce. Let it simmer until it's cooked and reduced slightly, stirring occasionally.

6. Add another skillet to your stovetop and heat more oil for frying. As the oil heats up, start assembling the Enchipotladas.

7. Place a portion of the shredded chicken down the center of a softened tortilla. Fold it over to enclose the filling, creating a half-moon shape.

8. Carefully place the folded tortillas into the simmering tomato-chipotle sauce, ensuring they are well coated. Allow them to absorb the sauce on each side for a minute or two.

9. Transfer the sauce-soaked Enchipotladas to a serving plate. Garnish with more shredded chicken, crumbled queso fresco, diced tomatoes, and sliced onions.

10. Serve hot and enjoy the quick, delicious, and comforting meal you've just created.

Cooking Tips:

- Always check the heat of your oil before frying the tortillas to prevent them from absorbing too much grease.

- Customize the filling to your preference, using cheese or beans if chicken isn't available.

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This recipe is credited to La Cocina En El Rancho. Be sure to check out their YouTube channel for more delicious and authentic recipes: https://www.youtube.com/@LaCocinaEnElRancho

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Enchipotladas