Chicken Enchiladas Adobo
"A different combination of ingredients to tempt your tastebuds."
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained
- 3⁄4 cup water
- 1 medium onion, chopped
- 1 chipotle chile pepper in adobo sauce
- 1 tablespoon adobo sauce (optional)
- 1 tablespoon fresh cilantro, snipped
- 1 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon kosher salt or 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 lb chicken breast halves, skinless and boneless or 1 lb chicken thigh, skinless and boneless, cut into bite-size strips
- 1⁄2 cup corn and black bean salsa
- 1⁄2 cup sour cream
- 1⁄2 teaspoon finely shredded lime zest
- 8 (7 inch) flour tortillas (can also use whole wheat or multigrain)
- 3⁄4 cup monterey jack cheese or 3/4 cup chihuahua cheese, shredded
- 1 (2 1/4 ounce) can sliced pitted ripe olives, drained
- 1⁄2 cup sliced green onion
directions
- Lightly grease a 13x9x2-inch baking dish; set aside.
- For sauce: In medium saucepan, mix undrained tomatoes, water, chopped onion, chipotle pepper, adobo sauce (if desired), cilantro, cumin, chili powder and half of the salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat; let cool for 5 minutes. Place in a blender or food processor. Cover and blend or process until smooth.
- Meanwhile, in a large skillet, heat oil over medium heat. Add chicken; cook and stir until browned and no longer pink. Remove from heat; drain off fat. Stir in salsa, sour cream, lime zest and the remaining salt.
- To assemble enchiladas, spoon 1/2 cup sauce into bottom of prepared baking dish. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near edge; roll up. Place tortillas, seam sides down, in prepared baking dish. Pour remaining sauce over all.
- Cover and bake in a 375 degree oven for 15 minutes. Uncover and sprinkle with cheese. Bake 10 to 15 minutes more or until heated through. Sprinkle with olives and green onions.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
