Name: Chipotle Cream Enchiladas
Cook time: 1 h 15 min
Yield: 12
Ingredients: 600g skinless, boneless chicken breasts; 2tsp paprika; 2tsp salt; 2tsp black pepper; 200ml vegetable oil; 12 mini white tortillas; 200g ball of mozzarella, shredded; FOR THE CHIPOTLE CREAM SAUCE; 2 beef tomatoes, halved; ½ onion; 1tsp chicken bouillon powder; 3 garlic cloves; 100ml double cream; 50g soft cheese; 100g chipotle paste (I use Gran Luchito Chipotle Chilli Paste); Salt, to taste; Chopped fresh parsley and sliced onions, to serve (optional)

VMG Recipes

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