Enchiladas de Chile Chipotle

These enchiladas are filled with a smoky and spicy chipotle sauce, topped with cheese, and baked to perfection.

Ingredients - Serves 6

In a small bowl, soak the dried chipotle peppers in hot water for 15 minutes.
In a blender, combine the soaked chipotle peppers, tomatoes, onion, and garlic. Blend until smooth.
Heat the vegetable oil in a large skillet over medium heat.
Pour the chipotle sauce into the skillet and cook for 5 minutes, stirring occasionally.
Add the shredded chicken to the skillet and season with salt and pepper. Cook for another 5 minutes.
Preheat the oven to 375°F.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Place a spoonful of the chicken mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas in a baking dish.
Sprinkle the shredded Monterey Jack cheese over the enchiladas.
Bake for 15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.