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1
Place chicken in a large crockpot.
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2
In a blender, add the chipotle peppers, honey, onion, garlic, Worcestershire sauce, and black pepper.
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3
Fill the empty can from the chipotle peppers with water and add the water into the blender as well.
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4
Blend for about 20 seconds until you have a smooth, pourable sauce.
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5
Add the sauce into the crockpot and cook on low for 4 to 5 hours, or until chicken is done.
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6
Remove the chicken and shred it.
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7
Cover and set aside.
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8
Skim the fat from the top of the sauce in the crockpot.
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9
Transfer the remaining liquid into a saucepan and cook on medium high heat.
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10
Remove 1/2 cup of the sauce and whisk it together with the cornstarch.
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11
Add the thickened sauce back into the saucepan and stir.
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12
Continue to cook until the sauce boils and has thickened.
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13
Preheat oven to 375 F.
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14
Toss about 1/2 cup of the sauce with the chicken to moisten it.
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15
Pour 1/2 cup of sauce into the bottom of a 9x13-inch baking dish.
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16
Place some chicken and a small amount of cheese down the center of each tortilla.
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17
Roll it up and place each enchilada into the baking dish seam down.
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18
Once youve finished with all of the enchiladas, top with 1 1/2 cups of the sauce and remaining cheese.
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19
Bake for 15 minutes, until browned and the cheese has melted.
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20
Top with cilantro and serve warm.
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21
Yields 12 enchiladas and extra chicken to use for tacos or delicious nachos!
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22
Recipe from Confections of a Foodie Bride.
