Chicken Enchiladas With A Smoky Chipotle Sauce
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 ground 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) floor 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 floor. Sprinkle with some 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 ground 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 flavor with a barely bitter undertone. Cumin is a common ingredient in many cuisines, together with Indian, Mexican, and Middle Eastern dishes.
In this recipe, ground cumin is used to add flavor to the chicken filling for the enchiladas. It is combined with other spices, similar to chili powder, oregano, and salt, to create a flavorful and fragrant filling.
1 teaspoon dried oregano
Oregano is a commonly used herb in Mexican cuisine, and it provides a distinctive flavor to those Chicken Enchiladas. Dried oregano has a extra concentrated taste than fresh oregano, so only a small quantity is required to achieve the desired impact. When measuring dried oregano, it is essential to use a teaspoon to ensure correct results.
1/2 teaspoon sugar
1/2 teaspoon sugar
Salt and pepper to taste
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 tablespoon olive oil
– half of 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 of cup chopped recent cilantro
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– half teaspoon salt
– 1/4 teaspoon black pepper
Sauce:
– 1 (12 ounce) can chipotle peppers in adobo sauce
– 1/2 cup sour cream
– 1/4 cup milk
– 1 tablespoon chopped recent cilantro
– Salt and pepper to taste
Instructions
To Make the Enchiladas:
1. Preheat oven to 375 levels F (190 degrees C).
2. In a big saucepan, combine the chicken breasts, 1/2 onion, half of green bell pepper, 1/2 pink bell pepper, and enough water to cover. Bring to a boil over medium-high heat.
3. Reduce warmth to medium-low and simmer until the chicken is cooked through, about 10-15 minutes. Drain the chicken and let cool barely.
4. In a big bowl, shred the chicken. Stir within the remaining half of onion, half green bell pepper, half purple bell pepper, black beans, corn, chili powder, cumin, salt, and black pepper.
5. To make the sauce, combine the chipotle peppers, adobo sauce, chicken broth, and sour cream in a blender and mix until smooth.
6. Dip each tortilla into the sauce after which fill with about half of cup of the chicken mixture.
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 until heated through.
9. Top with shredded cheese and scallions earlier than serving.
Preheat oven to 350 degrees F (175 levels C).
1. Preheat oven to 350 levels F (175 levels C).
Place a tortilla on a flat surface. Sprinkle with a few 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 degrees C).
Grease a 9×13-inch baking dish.
Spread a variety of the sauce within the bottom of the prepared baking dish.
Place about 1/4 cup of the chicken mixture down the middle of a tortilla.
Roll up the tortilla tightly and place it seam facet down in the prepared baking dish.
Repeat with the remaining tortillas.
Pour the remaining sauce over the enchiladas.
Bake in the preheated oven for 25-30 minutes, or till the sauce is bubbly and the enchiladas are heated through.
Serve sizzling, topped with desired toppings.
Repeat with the remaining tortillas.
1. Fill the remaining tortillas with the chicken combination, 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 instantly with your favorite toppings, such as shredded cheese, sour cream chicken enchilada casserole 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 adjust seasonings as wanted; the sauce ought to be candy and barely spicy, with an excellent stability of warmth and flavor.
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 warmth 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 cup of the sauce into the bottom of a 9×13 inch baking dish.
Dip every tortilla into the remaining sauce and place it in the prepared baking dish.
Top every tortilla with about half of 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 within 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 instantly with your favourite toppings.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Preheat oven to 375 levels F (190 degrees C).
Place the chicken enchiladas in a baking dish, seam aspect down.
Pour the chipotle sauce over the enchiladas.
Sprinkle the cheese over the enchiladas.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Serve scorching.
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 ground cumin
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– 12 corn tortillas
– 1 cup shredded cheddar cheese
– half of cup sour cream
Instructions:
1. Preheat oven to 350 levels F (175 degrees C).
2. In a large skillet over medium heat, prepare dinner chicken in olive oil till golden brown on all sides. Remove from heat and put aside.
3. In the identical skillet, add onion and garlic and cook till softened. Stir in tomatoes, tomato sauce, black beans, corn, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, then cut back warmth and simmer for quarter-hour.
4. Shred chicken and add to the sauce. Stir to combine.
5. To assemble the enchiladas, unfold half cup of the sauce in the backside of a 9×13 inch baking dish. Dip every tortilla into the sauce, then fill with 1/4 cup of the chicken mixture. 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 till the cheese is melted and bubbly.
7. Serve sizzling with sour cream.
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