Measurements

• 1 cup Cheddar Cheese
• 2 cups Chicken Broth
• 2 Chipotle Peppers In Adobo Sauce
• 8 Corn Tortillas
• 2 cloves Garlic
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 1 cup Tomato Sauce
• 2 tbsp Vegetable Oil
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a medium saucepan, heat the vegetable oil over medium heat.
• Add the chopped yellow onion and minced garlic, and sauté until the onion is translucent.
• Add the chopped chipotle peppers, tomato sauce, chicken broth, salt, and pepper to the saucepan.
• Stir well and let it simmer for about 10 minutes.
• In a separate pan, lightly fry the corn tortillas in a bit of vegetable oil until they are soft and pliable.
• Dip each tortilla into the chipotle sauce to coat both sides.
• Place a small amount of shredded cheddar cheese in the center of each tortilla and roll it up.
• Arrange the rolled tortillas in a baking dish, seam side down.
• Pour the remaining chipotle sauce over the enchiladas and sprinkle the remaining cheddar cheese on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Serve hot and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.