Chipotle Chicken Enchiladas
Recipe Courtesy of Rachael Ray
1 rotisserie chicken
2 tablespoons EVOO – Extra Virgin Olive Oil
1 small onion, chopped
2 cloves garlic, grated
1 to 2 tablespoons chipotle powder (depending on how much spice you like)
1/4 teaspoon (2 pinches) ground cinnamon
2 15-ounce cans chopped tomatoes with chilies
1/4 cup (about a palmful) cilantro, chopped
Juice of 1 lime
2 1/2 cups smoked cheddar cheese or any type of cheddar cheese you like, shredded
8 corn tortillas
Preheat oven to 375°F.
Remove the skin from the chicken and discard. Tear the chicken meat from the bones, shred it, using two forks or your fingers, and reserve in a mixing bowl.
Heat tortillas by warming each side in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing in the microwave for about a minute.
Place in the oven and bake 15 minutes or so, until the cheese is melted, brown and bubbly.