Weeknight Tex-Mex Chicken Enchiladas | Dinner Recipes | Umami

Ingredients

• 2 tbsp. olive oil
• 2 cloves garlic, chopped
• 3 chipotles in adobo, chopped
• 3 tbsp. tomato paste
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 2 c. chicken stock
• 2 tbsp. corn starch
• 1 tbsp. apple cider vinegar
• Kosher salt
• 3 c. shredded rotisserie chicken
• 1/3 c. to 1/2 cup canola oil
• 12 corn tortillas
• 4 oz. cheese, grated, such as Monterey jack, Cheddar, or a combo of the two (about 1 cup)
• Fresh cilantro and sour cream, for serving