Chicken and Chipotle Enchiladas

Ingredients:

• 9 corn tortillas
• 1 can (425 g) canned mashed fire-roasted tomatoes
• 1 cup lightly salted chicken broth
• 2 tablespoons fresh cilantro, tightly packed
• Half a small chipotle pepper in adobo sauce + 1 teaspoon of jarred adobo sauce
• 0.5 tsp ground cumin
• 2 tbsp vegetable oil + more as needed
• 2 cups shredded grilled chicken (skin removed; about 200g)
• 0.5 cup sour cream
• 1 cup grated Monterey Jack cheese (about 100 g)
• 1 cup grated cheddar (about 100 g)
• Diced avocado and sliced ​​green onions, for serving

Preparation:

1. Preheat oven to grill mode.
2. Tear one tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; blend until smooth.
3. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sauce from the blender and cook, stirring occasionally, until slightly thickened, 6-8 minutes. Remove from heat and season with 1/2 teaspoon of salt and freshly ground black pepper to taste.
4. Meanwhile, grease a 9 x 13-inch baking dish with vegetable oil. In a medium bowl, combine the chicken, sour cream, 1/2 cup of each cheese, and a pinch of salt and black pepper. Microwave the remaining 8 tortillas according to package directions. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla and roll to seal the filling inside. Arrange the tortillas in the prepared baking dish and brush with the remaining 1 tablespoon of vegetable oil.
5. Grill the enchiladas until golden brown, 3-5 minutes. Drizzle with the tomato sauce and sprinkle with the remaining cheese. Cook until the sauce begins to bubble and the cheese is melted, 1-2 minutes. Top with sliced ​​avocado and green onions.