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Ingredients:
- Chipotle Peppers: 3 out of 1 can
- Flour Tortillas
- 4 Chicken Breasts
- Chicken Stock – approximately 1 Cup. ( I use the chicken stock from the chicken I cook, this adds a lot of chipotle depth to the entire dish, but you can also use store bought chicken stock and precooked chicken. It’s all good.)
- 2 Cups Sour Cream
- Pork Chorizo
- 1 C + Heavy Cream
- 1 C Shredded Cheddar Cheese, (Quesadilla cheese would probably be super good too.)
- Salt to taste
Directions:
- Make your Chorizo Cream – Cook your chorizo thoroughly and then add your heavy cream until combined and together. Remove to cool.
- Precook your chicken with the 3 chipotle peppers – I put mine in my instant pot. It took 30 minutes total to precook my chicken and have great chicken stock to use in this recipe at no extra cost.
- Preheat your oven to 350 Degrees Fahrenheit. Shred your chicken and chipotle.
- In a large mixing bowl add your shredded chicken and chipotle, sour cream, and 1/4 C chicken stock. Add more of these quantities to your moisture liking and salt as needed.
- Get your large casserole dish out, your flour tortillas, and your remaining chicken stock out. I also like to get a cooking brush out, you know the one with the plastic and flexible bristles. We are going to paint our tortillas with chicken stock. Yay.
- Cut about 4 flour tortillas in half, depending on how large your tortillas are you might want to cut them into fourths. I always buy burrito size tortillas…we like burritos like we like tacos.
- Assembly: Brush your tortillas with chicken stock and layer them onto the bottom of the casserole dish in a single layer so that the bottom is covered. Add your chipotle chicken mixture and smooth out to be the next layer, now add a thin layer of your chorizo cream. Depending on how spicy you want this to be depends on how much chorizo cream you want to add. I like to brush this layer on and keep it thin and then add dollops of chorizo cream later. Continue assembling these layers, always basting your chicken with chicken stock. This dish is basically an enchilada lasagna. Like you want your noodles soft, you want your tortillas not dry. The assembly for mine went like this: tortilla, chicken, cream, tortilla, chicken, cream, tortilla, chicken, cream and CHEESE.
- Cover with foil and bake in the oven until it is all bubbly and the cheese has melted. About 30-35 minutes. Let cool a bit and serve.
- If you have Chorizo cream remaining, serve with an extra dollop of the cream on top. You can also add this cream to its own container for the fridge and then add scoops of it on top when you microwave leftovers and it keeps that flavor separate and I just like it like that sometimes. It is so good…chorizo cream just deserves it’s own moment every time.
