The Farmer Family Cookbook

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Ingredients

• 10.125 rotisserie chicken
• 20.25 tbsp extra virgin olive oil
• 10.125 small onion, chopped
• 20.25 clove garlic, grated
• 20.25 tbsp chipotle powder
• .250.03125 tsp ground cinnamon
• 20.25 (15 oz) cans diced tomatoes with chiles
• Salt
• .250.03125 cup fresh cilantro, chopped
• Juice of one lime
• 1.50.1875 cups smoked cheddar or any cheddar you like, shredded
• Corn tortillas

Steps

1. Remove skin from chicken and discard. Tear meat from the bones and shred. Set is aside.
2. Preheat a medium saucepan with oil over medium heat and saute onions till soft. Add in garlic and spices. Saute until fragrant. Add in tomatoes. Season with salt to taste. Cook 10 minutes, until flavors are well-married and sauce is slightly thickened. Stir in cilantro and lime juice, and remove from heat. Add a spoonful of sauce to the chicken and toss to combine. Reserve the remaining sauce.
3. Heat tortillas by warming each side in a dry skillet over medium heat or by layering them with moistened paper towels and placing them in the microwave for about a minute.
4. Spoon several tbsp chicken mixture into the tortillas and roll each one up. Add some reserved sauce to the bottom of a casserole dish and then line the dish with rolled enchiladas, seam side down. Pour the remaining sauce over the enchiladas and top with cheese.