Chipotle Enchiladas Courtesy Of: Lynch Foodservice Chipotle Enchiladas Serves 6 250 mL or 1 cup Syso IMperial Southwestern chipotle sauce 2 large Boneless skinless chicken breast, cooked and cubed 15 mL or 1 Tbsp Olive oil 250 mL or 1 cup Onion, minced 2 cloves Garlic, minced 500 mL or 2 cups Water 60 mL or 4 Tbsp Instant beef gravy mix 30 mL or 2 Tbsp Sour cream 500 mL or 2 cups Cheddar cheese, grated 12 Corn tortillas 1. In a large pan using olive oil, sauté 1/4 cup of onions and garlic until onions are translucent.
2. Add water, beef gravy and chipotle sauce, and simmer uncovered for 20 minutes. Whisk in sour cream.
3. Place corn tortilla in sauce to soften. Place on a plate and fill with 1 tablespoon of cheese, 1 tablespoon of minced onion, and 1 tablespoon of chicken. Roll and place in 9x13 inch baking dish. Repeat 11 times.
4. Cover the enchiladas with Sysco Imperial South Western chipotle sauce and top with remaining onions and cheese.
5. Bake at 375° F for 8 to10 minutes, just until the sauce bubbles.