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By: Areli – Hopkinton, MA – 2014 Recipe Contest Submission
“Enchiladas are a traditional Mexican dish, but now they are very popular in the USA as well. I like to make a twist of traditional recipes to make them my own. Adding coffee and not water to this recipe elevates the sauce to a smoky enchilada flavor that is out of this world. Enjoy.”
This is a user-submitted recipe. It was not made in the kitchens of the Door County Coffee Café.
- 2 c. cooked shredded chicken
- 8 corn tortillas
- 8 Dry Ancho Mexican Peppers
- 1 Tbsp. Chipotle and Adobo sauce
- 1 Garlic clove
- 1/4 onion
- 1 tsp garlic powder
- 1 c. Door Country Coffee Mexican Chiapas
- Cooking spray
- 1 c. shredded Monterrey Jack cheese
- Sour cream and fresh cilantro to garnish (optional)
- Fill a medium pot with warm water and cook the dry peppers, garlic, and onion on medium heat for about 10 minutes or until the dry pepper are soft.
- Take the ingredients out of pot and place them in a blender.
- Add coffee, garlic powder, chipotle peppers and salt to blender and mix until it becomes a sauce and you cannot see the pepper's skin, but a thick sauce (add water if the sauce is too thick.) Adjust salt and garlic powder to taste.
- Preheat the oven to 350 degrees.
- Using 4 oven-proof individual bowls, assemble the enchiladas in the following order in each bowl: Spray the bowl, cover with some sauce, break a tortilla in 4 pieces, add chicken, another tortilla, more sauce and 1/4 cup of cheese.
- Bake in oven for 15-20 minutes or until the cheese is melted and crispy. Let enchiladas rest for 5 minutes.
- Add sour cream and cilantro if desired.