From: arielle@taronga.com (Stephanie da Silva)

Date: Tue, 13 Jul 93 12:30:30 CDT

Filling:
3 half-breasts chicken, cooked and cubed
9 oz sharp cheddar cheese, grated
3/4 c minced onion

Sauce:
2T butter
2T flour
1 c beef broth
1 c water
1 t cumin
3 cloves garlic, minced
1 t oregano
3-4 canned chipotle chiles, seeded and minced *see note
2 T adobo sauce from can
2 T sour cream

Melt the butter in a skillet.  Stir in four.  Cook this roux until it is
light brown.  Remove pan from heat and slowly stir in broth.  Place pan
over medium heat and whisk in water. Add the spices, garlic, chiles, and
adobo sauce.  Simmer uncovered for 20 minutes.  Whisk in sour cream.

Preparation:
Heat some oil in a skillet.  Lightly fry a corn tortilla to soften it.  
Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken.
Roll and place in a 9" x 13" dish.  Repeat 12 times.  Cover the enchiladas
with the chipotle sauce.  Top with any remaining onions and cheese.  Bake
at 375 degrees for 8-10 minutes, just until the sauce bubbles.

*note:  Canned Chipotle Chiles are fully ripened jalapenos that are canned
 in an adobo (vinegar-and-stuff) sauce.  They are very hot and very tasty.  
 Because they are so hot, I usually only use 2 chiles and 1.5 T sauce.  You
 can find the chiles in Safeway in California and in Mexican food marts.

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