Chicken Enchiladas With A Smoky Chipotle Sauce
Ingredients
For the Enchiladas:
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon floor cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (4 ounce) can chopped green chiles, undrained
12 corn tortillas
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
12 corn tortillas
– 12 corn tortillas
2 cups shredded cooked chicken
2 cups shredded cooked chicken
1 cup shredded Mexican cheese blend
Ingredients:
1 cup shredded Mexican cheese blend
1/4 cup chopped onion
1/4 cup chopped onion
1/4 cup chopped cilantro
– 1/4 cup chopped cilantro
For the Smoky Chipotle Sauce:
Smoky Chipotle Sauce:
- 1 cup (237 mL) chicken stock
- 1 cup (237 mL) tomato sauce
- 1/2 cup (118 mL) chipotle peppers in adobo, chopped
- 1/4 cup (60 mL) smoked paprika
- 1/4 cup (60 mL) honey
- 1 tablespoon (15 mL) ground cumin
- 1 tablespoon (15 mL) floor coriander
- 1 teaspoon (5 mL) salt
- 2 tablespoons adobo sauce from a can of chipotle peppers in adobo
- Place a tortilla on a flat surface. Sprinkle with a few of the cheese, chicken, onion, and cilantro.
1 (10.5 ounce) can tomato soup
Ingredients:
1 (10.5 ounce) can tomato soup
1 (10.5 ounce) can diced tomatoes and green chilies, undrained
Ingredients
1 (10.5 ounce) can diced tomatoes and green chilies, undrained
2 tablespoons adobo sauce from a can of chipotle peppers in adobo
Ingredients:
1 teaspoon floor cumin
1 teaspoon ground cumin
Ground cumin is a spice made from the dried and floor seeds of the cumin plant. It has a heat, earthy taste with a slightly bitter undertone. Cumin is a common ingredient in many cuisines, including Indian, Mexican, and Middle Eastern dishes.
In this recipe, ground cumin is used to add taste to the chicken filling for the enchiladas. It is mixed with other spices, similar to chili powder, oregano, and salt, to create a flavorful and fragrant filling.
1 teaspoon dried oregano
Oregano is a generally used herb in Mexican cuisine, and it adds a distinctive taste to those Chicken Enchiladas. Dried oregano has a extra concentrated flavor than contemporary oregano, so solely a small quantity is required to achieve the desired impact. When measuring dried oregano, it is very important use a teaspoon to ensure accurate outcomes.
1/2 teaspoon sugar
1/2 teaspoon sugar
Salt and pepper to taste
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1/2 onion, chopped
– 2 cloves garlic, minced
– 1 (15 ounce) can black beans, rinsed and drained
– 1 (15 ounce) can corn, drained
– 1 (10 ounce) can diced tomatoes with green chilies, undrained
– 1 (4 ounce) can chopped green chiles, undrained
– half cup chopped contemporary cilantro
– 1 teaspoon floor cumin
– 1 teaspoon chili powder
– half of teaspoon salt
– 1/4 teaspoon black pepper
Sauce:
– 1 (12 ounce) can chipotle peppers in adobo sauce
– half of cup sour cream chicken enchiladas easy cream
– 1/4 cup milk
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
Instructions
To Make the Enchiladas:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a big saucepan, mix the chicken breasts, half of onion, 1/2 green bell pepper, half red bell pepper, and sufficient water to cowl. Bring to a boil over medium-high warmth.
3. Reduce heat to medium-low and simmer until the chicken is cooked via, about 10-15 minutes. Drain the chicken and let cool barely.
4. In a large bowl, shred the chicken. Stir in the remaining half of onion, half green bell pepper, 1/2 pink bell pepper, black beans, corn, chili powder, cumin, salt, and black pepper.
5. To make the sauce, mix the chipotle peppers, adobo sauce, chicken broth, and sour cream in a blender and blend until easy.
6. Dip each tortilla into the sauce after which fill with about 1/2 cup of the chicken combination.
7. Roll up the tortillas and place them in a greased 9×13-inch baking dish. Pour the remaining sauce over the enchiladas.
8. Bake for 20-25 minutes, or till heated by way of.
9. Top with shredded cheese and scallions earlier than serving.
Preheat oven to 350 levels F (175 degrees C).
1. Preheat oven to 350 degrees F (175 degrees C).
Place a tortilla on a flat surface. Sprinkle with some of the cheese, chicken, onion, and cilantro.
Instructions:
Roll up the tortilla tightly and place it seam facet down in a greased 9x13inch baking dish.
Preheat the oven to 375 degrees F (190 levels C).
Grease a 9×13-inch baking dish.
Spread a number of the sauce within the bottom of the ready baking dish.
Place about 1/4 cup of the chicken combination down the center of a tortilla.
Roll up the tortilla tightly and place it seam aspect down within the prepared baking dish.
Repeat with the remaining tortillas.
Pour the remaining sauce over the enchiladas.
Bake within the preheated oven for 25-30 minutes, or till the sauce is bubbly and the enchiladas are heated by way of.
Serve scorching, topped with desired toppings.
Repeat with the remaining tortillas.
1. Fill the remaining tortillas with the chicken mixture, about half cup per tortilla.
2. Roll up the tortillas tightly and place them seam facet down in a greased 9×13-inch baking dish.
3. Pour the remaining chipotle sauce over the enchiladas.
4. Bake for 20-25 minutes, or till the enchiladas are heated by way of and the sauce is bubbly.
5. Serve immediately with your favorite toppings, such as shredded cheese, sour cream, and salsa.
To Make the Smoky Chipotle Sauce:
In a medium bowl, whisk together the adobo sauce, ketchup, honey, brown sugar, cumin, chili powder, and cayenne pepper. Taste and modify seasonings as needed; the sauce should be candy and slightly spicy, with a good stability of heat and taste.
In a medium saucepan, mix the tomato soup, diced tomatoes and green chilies, adobo sauce, cumin, oregano, sugar, salt, and pepper.
In a medium saucepan, mix the tomato soup, diced tomatoes and green chilies, adobo sauce, cumin, oregano, sugar, salt, and pepper.
Bring to a boil, then cut back heat and simmer for 10 minutes, or till the sauce has thickened.
Instructions:
Bring to a boil, then reduce warmth and simmer for 10 minutes, or till the sauce has thickened.
Pour the sauce over the enchiladas.
To assemble the enchiladas, spoon about half of cup of the sauce into the bottom of a 9×13 inch baking dish.
Dip every tortilla into the remaining sauce and place it within the prepared baking dish.
Top every tortilla with about 1/2 cup of the chicken mixture, 1/4 cup of the cheese, and 1 tablespoon of the onion.
Roll up the tortillas and place them seam aspect down in the baking dish.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve immediately together with your favorite toppings.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Preheat oven to 375 levels F (190 levels C).
Place the chicken enchiladas in a baking dish, seam facet down.
Pour the chipotle sauce over the enchiladas.
Sprinkle the cheese over the enchiladas.
Bake for 20 minutes, or till the cheese is melted and bubbly.
Serve hot.
Servings: 6
Cook Time: 1 hour and 20 minutes
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1/2 onion, chopped
– 2 cloves garlic, minced
– 1 (10 ounce) can diced tomatoes with green chilies, undrained
– 1 (12 ounce) can tomato sauce
– 1 (15 ounce) can black beans, drained and rinsed
– 1 (15 ounce) can corn, drained
– 1 tablespoon chili powder
– 1 teaspoon floor cumin
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– 12 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium warmth, prepare dinner chicken in olive oil till golden brown on all sides. Remove from warmth and set aside.
3. In the same skillet, add onion and garlic and cook dinner till softened. Stir in tomatoes, tomato sauce, black beans, corn, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, then scale back warmth and simmer for 15 minutes.
4. Shred chicken and add to the sauce. Stir to mix.
5. To assemble the enchiladas, spread half of cup of the sauce in the backside of a 9×13 inch baking dish. Dip each tortilla into the sauce, then fill with 1/4 cup of the chicken combination. Roll up the tortillas and place them seam aspect down in the baking dish.
6. Pour the remaining sauce over the enchiladas and sprinkle with cheddar cheese. Bake for 20 minutes, or until the cheese is melted and bubbly.
7. Serve hot with sour cream.