- 1 lb boneless, skinless chicken breast
- 2 tablespoons oil
- 1 cup chopped onion
- 1 ounce of canned chipotle chile in adobo sauce
- 1 cup crema or sour cream
- 4 cloves of garlic, peeled and chopped
- 1 cup shredded or crumbled queso fresca
- 3 cups red chile sauce (or red enchilada sauce)
- 1 tablespoon of adobo sauce from the chipotle chile
- 12 corn tortillas
- About 1 cup of warm oil in a shallow bowl or pie tin to dip tortillas in
- 4 oz. cotija, crumbled
Heat oven to 350 degrees. When the chicken is done cooking, remove the chicken from the pot and use two forks to shred it up. If you have time, you can cook the chicken ahead and then you can let it cool down and use your fingers to pull it apart into shreds.
In a large bowl, combine the chicken mixture with the crema (or sour cream,) garlic and one cup of shredded or crumbled queso fresca. This mixture will be your filling.
Whisk the reserved adobo sauce into the red chile or red enchilada sauce. Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of red chile or red enchilada sauce. Warm up the oil over the lowest heat setting in a medium pan. The oil should be very warm, almost hot, but you need to be able to touch it. Dip a tortilla into the warm oil for about 10 seconds to soften it and place it into the baking dish. Place about 1/3 cup filling down the center of the the tortilla and top with a couple of tablespoons of the red chile sauce. Roll the tortilla up and place seam side down in dish. Repeat with each tortilla until all tortillas are used or until the filling is used. If I have extra filling, I will make a few extras in separate smaller baking dish.
Pour remaining red chile sauce over the top of the rolled tortillas, then top off by sprinkling the entire dish with the crumbled cotija. Bake dish for 20 minutes to melt the cheese and heat it through.