|Canola oil||2 tbsp|
|Corn tortillas||18 (6-inch) each|
|Shredded, extra sharp cheddar cheese||2 cups|
|Shredded pepper Jack cheese||2 cups|
|Queso fresco||2 cups|
|Diced sweet onion, garlic cloves minced||1 cup|
|Chicken thighs||2 lb|
|Diced tomatoes||16 oz|
|Chipotle pepper with adobo||1 each|
|Dry white wine||1 cup|
|Ground jalapeno||1 tsp|
|Club House Red Pepper, Crushed||1 tsp|
|Container of sour cream||8 oz|
This recipe was created for Club House for Chefs by: Patty Thorpe, Chef Culinary Instructor of Culinard Culinary Institute in Richmond, VA.
For the Chipotle Chicken Cheesy Enchilada Casserole: Preheat oven to 350°F. Sauté onion and garlic in hot oil in a large skillet over medium-high heat for 5 minutes or until tender. Add thighs, tomatoes, chipotle, wine, ground jalapeno and Club House Red Pepper, Crushed. Cover and braise in oven for 30 minutes. Once thighs are done, remove from pan, shred and hold in warm place. Season to taste with salt and pepper. Place braising liquid back on the heat and cook for a few minutes to reduce. Soften the tortillas in the braising liquid. Fill each with some of the chicken, a little sour cream and the cheeses and place in 9x13 pan. Repeat until all shells are filled and the pan is full (you can have more than one layer). Drizzle braising liquid over and top with the remaining cheeses. Bake for 45 minutes or until golden brown. Serve with sour cream, salsa and/or guacamole.