Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in a large skillet over medium-high heat. Season cubed chicken with salt and pepper. Once the oil is hot, add the chicken and onion and sauté, stirring occasionally for 8 minutes. Add the minced garlic and continue sautéing until the chicken is browned and cooked completely (approximately 2 more minutes). Remove the chicken, onion, and garlic to a plate and shred the chicken using two forks. Place the shredded chicken, onion and garlic mixture into a mixing bowl and set aside.

Step 3

Add the chicken broth, sour cream, heavy cream, and LA MORENA® Chipotle Peppers in Adobo Sauce into a blender. Blend until the peppers are completely pureed.

Step 4

Stir 3/4 cup of the chipotle sauce into the shredded chicken mixture until well combined. Pour the remaining sauce into a separate mixing bowl.

Step 5

Layer the corn tortillas two at a time between damp paper towels on a plate, stacked on top of each other until all 12 tortillas are between paper towels on the plate. Microwave for 1 minute to soften the tortillas.

Step 6

To assemble the enchiladas, dip a tortilla into the chipotle sauce then scoop 1/4 cup of the chicken mixture onto the tortilla. Roll and place seam-side down into a 9”x13” baking dish. Repeat with the remaining tortillas and chicken mixture. You should be able to line 8 enchiladas side-by-side lengthwise into the baking dish, then the remaining 4 in 2 rows of 2 enchiladas crosswise next to them.

Step 7

Pour the remaining chipotle sauce over the top of the enchiladas, then top with shredded cheese. Bake in the pre-heated oven for 40 minutes, or until the sauce is bubbly and the cheese has browned.

Step 8

Top with chopped cilantro and serve.