Olive oil, for drizzling
2 vine-ripened tomatoes
1 tomatillo, husk removed
1 small red bell pepper
1 poblano chile pepper
2 serrano chile peppers
1 jalapeno pepper
2 chipotle peppers in adobo, finely minced
2 cloves garlic
12 ounces low-sodium chicken broth
Sea salt and freshly ground pepper
Sea salt and freshly ground pepper
1 (16-ounce) sour cream, at room temperature
1/4 cup chopped fresh cilantro
2 tablespoons olive oil, plus more for drizzling
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Sea salt and freshly ground pepper
Sea salt and freshly ground pepper
4 (4-ounce) boneless, skinless chicken breasts
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, chopped
1 cup low-sodium chicken broth
1/4 cup adobo sauce (from a can of chipotle pepper in adobo)
12 corn tortillas
3 cups shredded Jack cheese
Fresh ingredients and fire-grilling them are a few of the secrets to my flavorful chipotle sauce. As for the chicken, to ensure moistness, I roast it 3/4 of the way through, then shred it and continue the cooking process on the stovetop on simmer with the caramelized onions, garlic, adobo sauce, and chicken stock. I also lightly fry my tortillas prior to baking to give them a nice crunch around the edges.
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