Enchiladas, Shredded Chicken

Bahan-bahan

• 1 can (400g) tomato sauce

• 5g (1t) coarse salt

• 5g (1 1/4t) granulated sugar

• 10g (2t) white distilled vinegar

• 40g (2 1/2T) chipotle in adobo

• 50g (6T) chili powder

• 400g (1 2/3c) water 1 rotisserie chicken (400-450g/3c meat)

• 200g (about 2c) shredded Mex blend cheese + more for topping Corn tortillas

• Optional: Cilantro

Arahan

1. In blender, combine tomato sauce, salt, sugar, vinegar, chipotle in adobo, chili powder, water. Blend until smooth.

2. Pick chicken meat, chop, & mix with 200g/2c shredded cheese & 200g/1c enchilada sauce. Heat tortillas & brush each side with enchilada sauce.

3. Fill tortillas w/ 1/2c chicken mix, roll, & place in oven safe pan

4. Pour additional sauce over enchiladas & broil 2-3min. Top w/ sauce, cheese, & broil for 2 more min until cheese is melted