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For enchiladas (chicken), I use canned chipotle peppers.
remove the seeds from 2 or 3 peppers, slice them into bits, and use the smoky adobo sauce, dissolved into chicken broth. Let it reduce down to a thicker liquid, and then pour that over the enchiladas before baking with cheese. Very delicious. I pour a bit more chicken broth over them before baking so that the corn tortillas absorb the chicken broth and soften to the proper level.
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