Chicken Jalapeño Enchiladas with Chipotle Cherry Sauce

My body feels like a 100 tons. My eyes could close forever. Fridays always seem to be my last push before the weekend. I’m trying to relax on our car ride home but thoughts of endless grocery lists and to do’s for the weekend race my mind. A simple question from my husband like “what’s for dinner” can simply throw me into a never ending rant of my exhaustion and how I’m too busy to worry about something so miniscule. But instead he asks if I would like to go to Mi Casita, our favorite neighborhood joint. All of a sudden, my mind switches from how many eggs I need to endless tortilla chips and salsa. My mouth starts to water at the thought of salty steak fajitas topped with fresh guac and tangy sour cream. This is all I need. Can I stay in this moment forever? Please?

It’s funny but before we moved to our new home a couple of months ago, I rarely made anything Mexican. A simple beef taco would be lucky to make it into the dinner rotation. Since we eat Mexican often now, it’s always on the brain.  Plus, Mexican dinners can easily fall under the simple and quick dinner category. This recipe could also be a freezer friendly meal: make, eat half, freeze half. What I love about this dish is that we make simple chicken enchiladas but by adding a special homemade enchilada sauce, these enchiladas are undoubtedly set apart. How many times can we say enchiladas in a sentence?

Our fiesta-esque ingredient line up:

From Top Left to Right: chipotle pepper, corn tortillas, shredded chicken, monterey jack, salt, sugar, dried oregano, garlic powder, olive oil, flour, pickled jalapeños (I’m addicted), chicken stock, dried cherries, and tomato paste. Let’s just ignore that cute little cup I left out on the right. Thanks…

We make a smoky, slightly sweet enchilada sauce with dried cherries. Feel free to experiment with raisins, figs, or I bet cranberries would be fun. I might have to dabble with enchiladas: Thanksgiving edition. Just make sure you put enough salt in this beauty.

While our sauce is simmering, we will make our filling. I want to tell you something. I used rotisserie chicken from my grocery store here. I wanted easy so I got easy. I hope you understand. Mix that chicken with our pickled jalapeños, cheese, and sauce.

All that’s left is assembling! Fill a tortilla with the chicken mixture and roll.

Place seam side down in a baking dish. Once you make one, you will feel like you could make a hundred. But I hope you don’t have to. Here is the moment where I forgot that I needed more corn tortillas and didn’t pick any up from the store. Whole wheat tortillas with flax seed it is! Just fill up your pan with the rolled enchiladas. Make sure they are nice and snug. Give ’em a kiss goodnight for good measure.

Top with the remainder sauce and cheese. Take those cuties to the oven.

When they come out, they should be cheesy and bubbling. Yes, please.

Can we be honest? It’s really hard making enchiladas look pretty for pictures. I want you to know exactly what you are getting yourself into here: cheesy, saucy, chicken enchiladas. These are so easy and even easier with the rotisserie chicken. Making your own sauce feels more personal and special. We ate these while watching the most glorious sunset. Perfect! Happy enchilada making!


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Chicken Enchiladas with Chipotle Cherry Enchilada Sauce

Prep Time 15 minutes
Cook Time 35 minutes

Servings
enchiladas


Ingredients
Chipotle Cherry Enchilada Sauce

Chicken Jalapeño Enchiladas

Prep Time 15 minutes
Cook Time 35 minutes

Servings
enchiladas


Ingredients
Chipotle Cherry Enchilada Sauce

Chicken Jalapeño Enchiladas


Instructions
Chipotle Cherry Enchilada Sauce
  1. Heat olive oil in a sauce pan over medium heat. Add flour and whisk mixture for 2 minutes then add tomato paste, oregano, garlic powder, sugar, salt and chipotle peppers. Whisk for another 2 minutes then whisk in the chicken stock and cherries. Reduce heat to medium low and cook sauce until thickened and smooth, about 15 minutes. Taste for seasoning.

  2. This makes 3 cups of sauce.

Chicken Jalapeño Enchiladas
  1. Preheat oven to 350 degrees.

  2. In a bowl, combine chicken, pickled jalapeños, 1/2 cup of monterey jack cheese and 1/4 cup of enchilada sauce. Mix.

  3. Spread another 1 cup of enchilada sauce on the bottom of the baking dish. Fill tortillas with the chicken mixture then roll. . Place enchiladas seam side down. Top with the remainder of the sauce and monterey jack cheese.

  4. Place enchiladas in the oven and bake until hot and bubbly, about 20-25 minutes. Remove from oven. Serve.


Recipe Notes

Chipotle peppers in adobo are very spicy. Start with one and go from there. You don’t want the spice to overpower.


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1 Comment on Chicken Jalapeño Enchiladas with Chipotle Cherry Sauce

  1. Chelsea
    August 13, 2014 at 2:23 pm (3 years ago)

    Seeing this post definitely made me change my dinner plans last night. I unfortunately just used my old recipe (strictly for convenience sake), but i will be making this one in the near future!

    Reply

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