Makes 8-10 large enchiladas
For the enchilada sauce:
1 tablespoon olive oil
2 garlic cloves, minced
1-2 tablespoons chipotle chilis in adobo sauce, chopped
1 ½ cups tomato sauce
½ teaspoon chili powder
½ teaspoon ground cumin
¾ cup chicken broth
salt and pepper, to taste
For chicken filling:
1 teaspoon extra virgin olive oil
2 large cloves garlic, minced
1 cup diced onion
10 ounces cooked shredded chicken breast or thigh
¼ cup cilantro, chopped
1 teaspoon cumin
½ teaspoon dried oregano
1 teaspoon chili powder
½ cup tomato sauce
⅓ cup chicken broth
For enchiladas:
Olive oil spray
8-10 7-inch corn tortillas
2 cups shredded Point Reyes TomaRashi (about 8 oz), divided
2 tablespoons chopped scallions or cilantro, for topping
Preheat oven to 400°F.
To make enchilada sauce, heat olive oil in a medium pan over medium-high heat. Add garlic, chipotle chiles, chili powder and cumin. Stir for a couple of minutes until fragrant. Carefully add chicken broth, tomato sauce, salt and pepper. Simmer for 5-10 mins then set aside.
Prepare the chicken filling by heating olive oil in a large skillet over medium heat. Add garlic and onion and cook until onion begins to soften, 3-5 minutes. Add shredded chicken, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4-5 mins and remove from heat.
Spray a 13×9-inch baking dish with oil. Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable. Put about ⅓ cup of chicken mixture onto each tortilla, top with 1-2 tablespoons shredded TomaRashi, then roll the tortillas around the filling. Place enchiladas seam-side down in the prepared baking dish.
Pour enchilada sauce on top, sprinkle with remaining TomaRashi, cover with foil and bake for 20-25 mins.
Garnish with chopped scallions or cilantro and add optional toppings. Serve hot.
