Chipotle Chicken Enchiladas

Gosh, it seems like it has been forever since I have posted here ! This is a very busy time of year at my "real" job, so we tend to rely on our stash of frozen meals, soups and canned goods. We did that so much, in fact, that we are down to the point where we have almost no salsa, soups or sauces left. Good thing canning season is here ! 

This was a really quick dinner to make, because I used some of our stocked items to throw it together. We had some frozen smoked chicken still in the freezer, smoked jalapenos from the same smoker run over Labor Day weekend, and canned enchilada sauce. All I needed to do was assemble these, and bake ! The smokiness was a nice change of pace for our usual enchiladas.

Chipotle Chicken Enchiladas 

2 cups shredded smoked chicken 

1 8 ounce package cream cheese, softened 

2 chipotle peppers, chopped (if using dried, you will want to rehydrate them)

1 tablespoon hot sauce (optional) 

5 small flour tortillas 

12 ounces green enchilada sauce 

1 1/2 cups shredded monterey jack cheese 

Sour cream, black olives and tomato for garnish 

Preheat oven to 375. In a small bowl, combine chicken, cream cheese, peppers and hot sauce. Spray an 8 by 8 pan with non-stick spray. Spread 1/5 of the filling in each of the tortillas, and roll. Place side by side in the pan. Pour enchilada sauce over the top, and cover with cheese. Cover pan with foil and bake for 45 minutes. Remove foil, and bake for an additional 15-20 minutes until cheese is golden and bubbly. Let rest 10-15 minutes before serving. Garnish with sour cream, olives and tomatoes.