|Enchiladas En Salsa Chipotle|
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.
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.
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