Aired April 7, 2008
2 tablespoons EVOO Extra Virgin Olive Oil
1 small onion, chopped
2 cloves garlic, grated
1 to 2 tablespoons chipotle powder (depending on how much spice you like)
1/4 teaspoon (2 pinches) ground cinnamon
2 15-ounce cans chopped tomatoes with chilies
1/4 cup (about a palmful) cilantro, chopped
Juice of 1 lime
2 1/2 cups smoked cheddar cheese or any type of cheddar cheese you like, shredded
8 corn tortillas
Preheat oven to 375F.
Remove the skin from the chicken and discard. Tear the chicken meat from the bones, shred it, using two forks or your fingers, and reserve in a mixing bowl.
Preheat a medium-size saucepot with the EVOO over medium heat and saut the onions till soft. Add in the garlic and spices, and toast a few seconds until fragrant. Add in the tomatoes with chilies and season with salt. Cook for 10 minutes, until the flavors are well-married and the sauce is slightly thickened. Stir in the cilantro and lime juice, and remove from heat. Add a ladleful of sauce to the bowl with the chicken and toss to combine. Reserve the remaining sauce.
Heat tortillas by warming each side in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing in the microwave for about a minute.
Divide the chicken mixture equally among the warm tortillas and roll each one up. Add some of the reserved sauce to the bottom of a casserole or baking dish then line the dish with the rolled enchiladas, seam side down. Pour the remaining sauce over the chicken enchiladas and top with cheese.
Place in the oven and bake 15 minutes or so, until the cheese is melted, brown and bubbly.