✤1- 14.5 oz can diced fire-roasted tomatoes, undrained
✤3/4 cup water
✤1/2 cup (~77g) onion, chopped
✤1 chipotle pepper in adobo sauce
✤1 tbsp adobo sauce
✤1 tbsp chopped fresh cilantro
✤1 tsp cumin
✤1 tsp chili powder
✤1/2 tsp salt
✤1 tbsp vegetable oil
✤1 lb boneless, skinless chicken thighs, cut into bite-sized strips
✤1/2 cup (~120g) corn & black bean salsa
✤1/2 cup (120g) light sour cream
✤1/2 tsp finely shredded lime peel
✤8 flour tortillas
✤3/4 cup (3 oz) Chihuahua cheese, shredded
✤1/2 cup green onions, sliced
❖Preheat oven to 375°F (190°C) and lightly grease a 13x9-in baking dish.
❖For the sauce, in a medium saucepan, mix undrained tomatoes, water, onion, chipotle pepper, adobo sauce, cilantro, cumin, chili powder & salt. Bring to a boil, then reduce heat. Simmer, uncovered, for 15 min. Remove from heat; cool for 5 min. Place in a blender or food processor; cover and process until smooth.
❖Meanwhile, in a large skillet, heat the oil over medium heat. Add the chicken and cook, stirring, until browned and no longer pink. Remove from heat and drain off fat. Stir in the salsa, sour cream, lime peel & pinch of salt.
❖To assemble, spoon 1/2 cup sauce into prepared baking dish. Spoon about 3 tbsp of chicken mix onto each tortilla near an edge; roll up. Place tortillas, seam sides down, in the baking dish. Pour over remaining sauce.
❖Cover and bake 15 min. Uncover and top with the cheese. Bake 10 min uncovered or until heated through.
❖Garnish with the green onions.
