PONCHO VIA CHIPOTLE CHICKEN AND CHORIZO ENCHILADA WITH ROASTED PEPPER COULIS

Ingredients Weight Measure
Enchilada sauce, prepared 2 cups
Roasted pepper puree 2 cups
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Chicken broth 1/2 cup
Chicken meat, cooked, shredded 10 oz.
Chorizo sausage, julienne 2 oz.
Sour cream 4 oz.
Monteray Jack cheese 6 oz.
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Corn tortillas (4"- 5") 10 ea.
Jack cheese 6 oz.

Method

  1. Combine the first 4 ingredients; heat and place to the side.
  2. Combine the next 5 ingredients; mix well. Place to the side.
  3. Split the roasted pepper coulis in half and reserve warm.
  4. Take tortilla shells and dip into half the warm roasted pepper coulis. Portion the chicken onto the tortillas and roll them.
  5. Place them in a baking dish, seam down. Cover with remaining coulis sauce and top with remaining cheese and bake at 350°F until enchiladas are hot and cheese is melted.

Yield: 5 servings