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Smoky Chipotle Enchiladas

SERVINGS

INGREDIENTS

Chipotle Puree:
1 bag 94722 Pioneer Peppered Gravy
6 each Ancho Chile, destemmed and deseeded
1 cup Hot water
¼ cup Chipotle Peppers in Adobo Sauce, canned and pureed
6 cloves Garlic, minced
1 Tbsp. Vegetable oil

Enchiladas:
as needed 100289 Mi Rancho Corn Yellow Thick Tortilla 6″
as needed Cheese blend: Asadero, Oaxaca, Cotija

INSTRUCTIONS

  1. Preheat convection oven to 350°F.
  2. Prepare Pioneer Peppered Gravy per package instructions. Set aside.
  3. Destem and deseed ancho chiles. In a medium sized mixing bowl, submerge ancho chiles in hot water. Cover and set aside until soft. Discard soaking liquid.
  4. Puree soaked ancho chiles and chipotle peppers. Add ¼ cup water to help blend. Pass the mixture through a fine mesh strainer. Set aside.
  5. In a large pot over medium heat, add vegetable oil. Briefly cook minced garlic until fragrant. Add pureed chiles to pot, bring to a boil, then gently simmer for 5 minutes.
  6. Add prepared gravy to pot with pureed chiles and garlic. Bring to a boil and simmer for 1 minute.
  7. Prepare a shallow hotel pan with non-stick spray.
  8. Begin building enchiladas by dipping the Mi Rancho Corn Tortillas into the warmed chipotle sauce mixture (or briefly dipping in hot oil), add cheese, then roll. Tightly place filled tortillas into prepared hotel pan or sizzle skillet.
  9. Top with additional chipotle sauce and cheese.
  10. Bake until warmed through and cheese has browned.

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