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First things first, preheat the oven to 375°F. While that's heating up, start up your rice-cooker-engines and get the rice going.
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Sauté your garlic and chicken breasts in the butter on medium heat until the chicken is just barely cooked through. Cover and let sit.
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Now assemble the filling by shredding your cooked chicken and adding the cream of chicken soup, the cream cheese, the cooked white rice, cumin, and onion powder.
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Now, add 3-4 chipotle peppers {depending on how hot you want it} to the mix; pulverizing before sticking them in. I've found it helpful to remove the seeds prior to adding the peppers to the mix; stir until fully mixed.
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I like to pour my enchilada sauce into a large plate or casserole dish and bathe each tortilla in the sauce for a few minutes before assembling the enchiladas. This makes the tortillas much easier to work with. Slightly grease your casserole dish {the one you will put the finished enchiladas in}. Transfer your dripping tortilla to the dish and place about 1/2 cup of the chicken mixture into the tortilla. Roll up, and repeat. If you have a 9 x 13 casserole dish, you should get at least 6 enchiladas to fit. Once all the enchiladas are assembled, pour the remaining enchilada sauce on top and sprinkle the shredded cheese on top of that.
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Cook for 20-25 minutes depending on if you like crispy or goopy enchiladas. Serve with sour cream.