Prep time: 20 minutes

Cook time: 40-45 minutes

Materials:

• 8 flour tortillas
• 1 onion
• 4 garlic cloves
• 2-3 tbsp. chipotle peppers in adobo sauce
• 20 oz. red enchilada sauce
• 2 cups shredded chicken
• Mexican style cheese blend to taste
• Salsa verde to taste
• Salt & pepper to taste
• 1 tsp dried oregano
• Juice of 1/2 lime
• 2 tbsp. olive oil (additional needed for greasing pan)
• Top with fresh cilantro and Mexican crema (optional)

Process:

1. Preheat the oven to 350 degrees F.
2. In a rectangular pan add in a drizzle of olive oil and about 1/4 cup of your enchilada sauce. Set aside until needed.
3. In a skillet with high sides add in 2 tbsp. olive oil. Leaving the heat on medium/high add in the onions and season with a pinch of salt.
4. Cook for 2-3 minutes, stirring often.
5. Once the onions have softened add in the garlic and cook for 60-90 seconds.
6. Add in the shredded chicken and mix to incorporate.
7. Add the chipotle peppers in adobo sauce and mix to combine with the chicken.
8. Season with salt, pepper and oregano. Mix to combine.
9. Remove from the heat and set aside.
10. Taking one tortilla at a time, place the tortilla over an open flame or on a dry skillet.
11. Leave for 15-20 seconds and then flip over (using tongs). This will soften your tortillas and make the enchiladas easier to roll.
12. Taking 1/8 of the mixture and place it in the center of the tortilla. Top with some cheese and salsa verde.
13. Roll the tortilla like a cigar and place into your prepared pan, seam side down.
14. Continue this process until the enchiladas are all rolled.
15. Pour the enchilada sauce all over the top making sure to cover each crevasse of the top.
16. Top with additional cheese and bake for 25-30 minutes.
17. Let sit for a few minutes before plating.
18. To serve top with some Mexican crema and fresh cilantro (optional).
19. ENJOY!