- 1 store-bought rotisserie chicken
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 small onion, chopped
- 2 cloves garlic, grated
- Up to 1 tablespoon chipotle powder (depending on how hot you like it)
- 1/4 teaspoon ground cinnamon (2 pinches)
- 2 cans chopped tomatoes with chilies (15 ounces each)
- 1/4 cup cilantro, chopped (about a palmful)
- Juice of 1 lime
- 8 corn tortillas
- 2 1/2 cups smoked cheddar cheese or any type of cheddar cheese you like, shredded
- Pre-heat the broiler.
- Remove the skin from the chicken and discard. Tear the chicken meat from the bones and shred it using two forks or your fingers and reserve.
- Pre-heat a medium size saucepot with the EVOO over medium heat and sauté the onion until soft. Add in the garlic, chipotle powder and cinnamon and toast for a few seconds until fragrant. Add in the tomatoes with chilies and season with salt, to taste. Cook for 10 minutes, until the flavors are well-married and the sauce is slightly thickened. Stir in the cilantro and lime juice. Reserve half of the sauce in a separate bowl to use to top the enchiladas. Add the shredded chicken to the sauce that still remains in the saucepot and heat the chicken through.
- Heat the tortillas by warming each side of the tortillas in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing them in the microwave for about a minute.
- Divide the chicken mixture equally into the warm tortillas and roll each one up. Line a casserole or baking dish with the rolled enchiladas, seam sides down. Pour the reserved sauce over the chicken enchiladas and top with the cheese.
- Place the enchiladas in the oven 6 inches from the broiler and broil for 5 minutes, until the cheese is melted.