Cheese Chicken Enchilada Filling

  • 6-8 bone-in skin-on chicken thighs; roasted
  • 12 medium sized corn tortillas
  • 4-6 oz grated mozzarella or Jack cheese
  • Enchilada sauce
  • 1 onion; diced
  • 1 bell pepper; diced
  • 3 cloves garlic, minced or pressed
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 small can blended chipotle in adobo sauce
  • Fresh Cilantro
  • Olive Oil; as needed
  • Kosher salt and fresh cracked black pepper

In a large skillet, soften the onion and pepper in the olive oil until translucent and sweet smelling.  Add the garlic and cook one minute more. Add the spices and cook until the spices become fragrant. Stir in the chipotle sauce and bring to a simmer. Taste and adjust seasoning as needed, to taste. In a 9×13 inch baking pan, spread a thin layer of the enchilada sauce.  Lay out the 12 tortillas and divide the filling amongst them. Top with a nice amount of cheese  and roll each enchilada up into a tube shape and place them in the pan so they are touching each other.  It is ok if they overlap.   Ladle a generous layer of the sauce over the top so the enchiladas are covered.  Cover the entire top with cheese. Place the pan into a preheated 375°F oven.  Bake for 20 minutes or until the cheese is melted and the enchiladas are baked through.  If the top does not brown, turn on the broiler for 30-60 seconds at the end.