5 Ingredient Mexican: Enchiladas
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INGREDIENTS (MAKES ABOUT 12-16):
1 can (400g) tomato sauce
5g (1t) coarse salt
5g (1 1/4t) granulated sugar
10g (2t) white distilled vinegar
40g (2 1/2T) chipotle in adobo
50g (6T) chili powder
400g (1 2/3c) water 1 rotisserie chicken (400-450g/3c meat)
200g (about 2c) shredded Mex blend cheese + more for topping Corn tortillas
Optional: Cilantro
INSTRUCTIONS:
In blender, combine tomato sauce, salt, sugar, vinegar, chipotle in adobo, chili powder, water. Blend until smooth.
Pick chicken meat, chop, & mix with 200g/2c shredded cheese & 200g/1c enchilada sauce. Heat tortillas & brush each side with enchilada sauce.
Fill tortillas w/ 1/2c chicken mix, roll, & place in oven safe pan
Pour additional sauce over enchiladas & broil 2-3min. Top w/ sauce, cheese, & broil for 2 more min until cheese is melted
