Grilled Chipotle Lime White Chicken Enchiladas
Author: 
Recipe type: Mexican Cuisine
 
Adapted from Joyful Momma's Kitchen
Ingredients
  • MARINADE INGREDIENTS
  • 1 6 oz can of chipotle peppers in adobo sauce (can find this in mexican cuisine isle)
  • ¼ cup Extra Virgin Olive Oil
  • Zests from 2 limes (Reserve limes for marinade)
  • 1 teaspoon of chopped garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon cummin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon onion powder
  • WHITE SAUCE INGREDIENTS:
  • 3 Tablespoons salted butter
  • 3 Tablespoons all purpose flour
  • 2 Cups chicken stock
  • ¼ Cup white cooking wine
  • 1 4oz can chopped chili peppers ( I only use half )
  • 1 teaspoon chopped jalapeƱo peppers
  • 1 8 oz container sour cream
  • 8-10 oz shredded monterrey jack cheese (I buy two 16 oz packages. Cheese will also go in the chicken mixture and top of enchiladas.)
  • 3 LARGE BONELESS CHICKEN BREASTS (these will go a long way trust me. I only used two and had plenty left over after I filled 10 tortillas.)
  • 10 SOFT SHELL TORTILLAS (I used Old El Paso)
  • TORTILLA STRIPS FOR GARNISH (can use fresh chopped cilantro, scallions, or olives)
  • 1 PACKAGE KNORR SPANISH RICE
  • 8 oz SHREDDED MONTERREY JACK CHEESE (for chicken mixture)
  • Small chopped red onion (optional)
Instructions
  1. Please see picture tutorial on blog.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2012/10/08/grilled-chipotle-lime-white-chicken-enchiladas/