12 corn tortillas
1/2 pound mild cheddar cheese, grated
1/2 pound cooked chicken, shredded
1/2 medium onion, minced
Salsa chipotle (recipe below)
Heat about 1/2 inch cooking oil in small skillet just until it begins to smoke. Using kitchen tongs, immerse each tortilla in oil for a few seconds, until it becomes soft and pliable. Remove, and drain on paper towels.
Preheat oven to 375 degrees. Place about a tablespoon each of cheese and chicken and a sprinkling of onion on each tortilla, and roll into a cylinder. Place 3 enchiladas on each of 4 oven-proof dinner plates. Pour 1/4 salsa chipotle over each serving on enchiladas, then sprinkle with remaining cheese and onion. Set plates in oven, and heat until cheese melts and sauce bubbles, about 8 to 10 minutes.
Serve with rice and refried beans or with thin charbroiled tenderloin steak. Serves 4.
3 to 6 canned chipotle chiles; reserve adobo sauce
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
4 tablespoons butter
4 tablespoons flour
1 cup beef broth
2 1/2 cups water
6 tablespoons of reserved adobo sauce
Rinse, seed, and chop chiles; use more chiles for hotter salsa. In molcajete or with mortar and pestle, grind garlic, cumin, and oregano.
Melt butter in medium saucepan over low heat. Add flour, and cook over low to medium heat until it begins to brown and give off a nutty fragrance. Remove from heat, and add broth a little at a time, stirring well after each addition. Return to heat, and add water in a slow stream, stirring constantly. Add chiles, adobo sauce, and garlic mixture, and bring to a boil. Reduce heat, and simmer uncovered, stirring often until sauce thickens, about 30 minutes.