Adapted from Spike Gjerde's recipe for <a href="https://www.wsj.com/articles/smoky-chicken-enchiladas-35-minute-recipe-1493310766">Smoky Chicken Enchiladas in the WSJ</a>, this is the most unfussy enchilada recipe I've ever made, and it's incredibly delicious. The sauce begins by broiling onions and garlic until they are charred in spots. It then simmers for 7 minutes with a can of tomatoes, water, and chipotles in adobo (or rehydrated dried chilies if you want to stick to the original recipe). That's it! <br /> <br />Tortillas: I am partial to tortillas made with a mix of flour and corn. Whole Foods Market sells my favorite, but I also like Trader Joe's, pictured above, which are a little thicker than WF's. Use whatever you like. If you prefer all corn, use all corn. If you prefer flour, use all flour. I've made this with a mix of three different tortillas, and they all taste good once sauced and cheesed. <br /> <br />Heat level can be amped up by adding a tablespoon of the chipotle in adobo sauce. If you are sensitive to heat, I wouldn't use more than 1 chipotle in adobo. <br /> <br />I think this could easily be made vegetarian — I'm trying kale and mushrooms tonight. I'll report back! <br /> <br />If you don't want to poach chicken breasts, you could use rotisserie chicken, which is what the original recipe calls for.

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