Add the enchilada sauce, garlic, salt and pepper to
a deep sided skillet. Bring this to a low boil, and
then reduce to a low simmer. Add the chicken breast.
Cook the chicken about 15 minutes, or until the temperature
just reaches 165 degrees. Remove the chicken and set
aside to cool.
Add the chopped chipotle chile and adobo sauce
to sauce mixture, and cook for 5 minutes. Add the
half and half and butter (if using), and stir until
the butter is melted. Add the agave nectare (or
honey), and simmer for 8 - 10 mintues. Taste, and
adjusting the salt if needed. Keep the sauce warm
on the stove.
Roughly shred the chicken breast in a bowl. Stir
in 1/4 cup of the chipotle cream sauce mixture.
Briefly saute the chopped onion until it just turns
transparent (they should still be crisp). Remove
from the heat and set aside.
Quickly fry each tortilla for a few seconds on
each side in about 1/4 inch of oil, and then dip
the tortilla into the chipolte cream sauce. Stack
up the coated tortillas. (Do not skip this step
of frying the tortillas, or the torillas will almost
desolve in the casserole).
To assemble the casserole, start with a layer of
the tortillas in the bottom of a 9x13 casserole
dish. Cover these with a thin layer of chicken,
followed by a sprinkling of the sauted onion. Next,
lightly drizzle on the enchilada sauce (you do not
want to complete cover the chicken). Top this with
a thin layer of Monteray Jack cheese. Repeat these
layers a second time, finishing with the chesse.
Sprinkle on a final cheese layer using the cheddar
Bake at 350 degrees until warmed through and the
cheese on top is melted, but not browned. Garnish
with chopped cilantro, and serve.
Cliff Note: The agave nectar has become
quite easy to find. I recently saw that Domino,
the sugar company, is even marketing it now.