Smoky Chipotle Chicken Enchiladas

1. To a sauce pan with boiling water, add in the dried ancho and guajillo chilis that have been deseeded with the stems cut off. Boil until soft and pliable.

2. To make the marinade, to a blender, add in boiled chilis, chipotles in adobo sauce, lime juice, ground cumin, ground coriander, salt, and black pepper (I generally add ~1/4 of a cup of the boiled water to help smooth everything out). Blend until smooth.

3. Flatten your chicken breasts and place in a mixing bowl or on a tray. Spray with olive oil and then pour in the chicken marinade. Mix well, then let marinade for however long you have.

4. To cook the chicken, place into an oiled cast iron set on medium high heat. Let sear until both sides of the chicken are colored and the chicken reaches 165 (F) internally. Once there, add in the chicken stock, and finish cooking the chicken in the oven at 450 degrees (F) until the chicken reaches 165 (F) internally. Remove once done and shred in the pan.

5. In a mixing bowl, add in the whipped Greek cream cheese, tomatillo salsa, diced green onion, lime juice, salt, ground cumin, ground coriander, garlic powder, and chopped cilantro. Mix until well combined, then add in your shredded chicken and mix well.

6. To make the sauce, add non-fat Greek yogurt, 1 4 oz can of diced green chilis, 1 ranch seasoning packet, chopped cilantro, lime juice, and salt to a blender, and blend until smooth. Place in refrigerator until chilled.

7. To prep the enchiladas, take a tortilla, add a pinch of your chicken filling, roll up, and then place in a baking tray that’s been sprayed with oil. Repeat until all of the filling is used. Top the tortillas with the red enchilada sauce and shredded cheese over the top. Bake at 475 degrees (F) until the cheese is nicely melted and caramelized.