April 8th, 2012
Recipe and Styling by Paula Bowman
Preheat oven to 400°F. In a large bowl, combine the cheddar cheese and green onions and mix; set aside.
In a skillet, set over medium heat, add oil and onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic and cook, stirring, for 1 minute. Transfer mixture to a blender, add tomatoes and their juices, oregano, cumin, chipotle peppers and adobo sauce and process until smooth. Return mixture to skillet and add broth. Set over medium heat and cook, stirring, until bubbling, about 2 minutes. Season chicken with salt and pepper and arrange in sauce. Cook, turning chicken and stirring sauce occasionally, until the chicken is cooked through and sauce has reduced by half, about 12 minutes. Remove from heat, transfer chicken to a bowl and shred with two forks. Add 1/2 cup sauce to bowl with chicken and divide equally into eight portions; set aside.
Pour a thin layer of sauce in the bottom of a 9-by-13-inch baking dish, about 1/2 cup and set aside. Stack tortillas and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Working with one tortilla at a time, top with 1 portion of chicken and 2 tablespoons cheese mixture, roll tightly and arrange, seam-side down in baking dish. Repeat with remaining tortillas.
Pour remaining sauce over tortillas, and cover with remaining cheese. Bake until hot and bubbling, about 15 to18 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Let cool 5 minutes before serving with cilantro and sour cream, if desired.