This sweet-spicy chicken was originally created for our Chile-Chicken Nachos. It transforms a rotisserie into a versatile stuffing for enchiladas and other dishes such as tacos and burritos.
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Ingredients
Four servings
2
Tbsp. extra-virgin olive oil
1/2
Medium red onion, chopped
2
Garlic cloves chopped
1
Tbsp. Tbsp.
8
Ancho chiles stemmed and seeded
1
Chop the chipotle chili in adobo (or use 1 Tbsp. Adobo sauce (to keep things mild).
3
cups low-sodium chicken stock
1
tsp. Ground cumin
2
tsp. kosher salt, plus more
1
Rotisserie chicken meat, pulled from the bones and shredded
Preparation
Step 1
Heat oil in a large pan over medium high heat until it shimmers. Cook garlic and half the onion, stirring frequently, until they are soft and begin to brown, about 6-8 minutes. Stir in the achiote and cook it, stirring frequently, for about 1 minute. Add the ancho chiles and chipotle chili, stock, cumin and 2 teaspoons. Bring to a rolling boil and add salt. Cover, remove heat and allow to sit for 30 minutes or until the chiles become very soft.
Step 2
Transfer the chile mix to a blender, and puree it until smooth. Return to the saucepan, stir in the chicken and bring it to a simmer on medium low heat. Season with salt.
