• On Oct, 18, 2024
•  ladyrecipes
•  Recipes

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) ground cumin
• 1 tablespoon (15 mL) floor coriander
• 1 teaspoon (5 mL) salt

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:

• 2 tablespoons adobo sauce from a can of chipotle peppers in adobo

1 teaspoon ground cumin

1 teaspoon ground cumin

Ground cumin is a spice created from the dried and ground seeds of the cumin plant. It has a warm, earthy taste with a barely bitter undertone. Cumin is a typical 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 combined with different spices, such as chili powder, oregano, and salt, to create a flavorful and aromatic filling.

1 teaspoon dried oregano

Oregano is a generally used herb in Mexican cuisine, and it adds a particular taste to these Chicken Enchiladas. Dried oregano has a more concentrated flavor than fresh oregano, so solely a small amount is needed to realize the specified impact. When measuring dried oregano, it is essential to use a teaspoon to make sure accurate 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
– 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
– 1/2 cup chopped contemporary cilantro
– 1 teaspoon floor cumin
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Sauce:

– 1 (12 ounce) can chipotle peppers in adobo sauce
– half cup sour cream chicken enchilada casserole 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 levels C).

2. In a big saucepan, combine the chicken breasts, half onion, 1/2 green bell pepper, half of pink bell pepper, and enough water to cover. Bring to a boil over medium-high warmth.

3. Reduce heat to medium-low and simmer till 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 in the remaining half of onion, 1/2 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 mix till easy.

6. Dip every tortilla into the sauce after which fill with about 1/2 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 before serving.

Preheat oven to 350 levels F (175 levels C).

1. Preheat oven to 350 degrees F (175 degrees C).

Place a tortilla on a flat floor. Sprinkle with some of the cheese, chicken, onion, and cilantro.

Instructions:

1. Place a tortilla on a flat floor. Sprinkle with some of the cheese, chicken, onion, and cilantro.

Roll up the tortilla tightly and place it seam side down in a greased 9x13inch baking dish.

Preheat the oven to 375 levels F (190 degrees C).

Grease a 9×13-inch baking dish.

Spread some of the sauce within the bottom of the prepared 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 through.

Serve sizzling, topped with desired toppings.

Repeat with the remaining tortillas.

1. Fill the remaining tortillas with the chicken combination, about half of 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 along with your favourite toppings, such as shredded cheese, sour cream, and salsa.

To Make the Smoky Chipotle Sauce:

In a medium bowl, whisk collectively the adobo sauce, ketchup, honey, brown sugar, cumin, chili powder, and cayenne pepper. Taste and regulate seasonings as needed; the sauce must be sweet and barely spicy, with a good balance of heat and taste.

In a medium saucepan, combine 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 scale back heat and simmer for 10 minutes, or till the sauce has thickened.

Instructions:

Bring to a boil, then reduce heat and simmer for 10 minutes, or until the sauce has thickened.

Pour the sauce over the enchiladas.

To assemble the enchiladas, spoon about half of cup of the sauce into the underside of a 9×13 inch baking dish.

Dip every tortilla into the remaining sauce and place it in the prepared baking dish.

Top each tortilla with about half of cup of the chicken combination, 1/4 cup of the cheese, and 1 tablespoon of the onion.

Roll up the tortillas and place them seam side 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 along with your favourite toppings.

Bake for 20 minutes, or till the cheese is melted and bubbly.

Preheat oven to 375 degrees F (190 levels C).

Place the chicken enchiladas in a baking dish, seam side 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 sizzling.

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

– 1/2 cup sour cream

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium heat, cook chicken in olive oil until golden brown on all sides. Remove from warmth and put aside.

3. In the identical skillet, add onion and garlic and cook dinner until softened. Stir in tomatoes, tomato sauce, black beans, corn, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, then scale back heat and simmer for quarter-hour.

4. Shred chicken and add to the sauce. Stir to combine.

5. To assemble the enchiladas, unfold 1/2 cup of the sauce in the bottom of a 9×13 inch baking dish. Dip each tortilla into the sauce, then fill with 1/4 cup of the chicken mixture. Roll up the tortillas and place them seam side down within 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 sizzling with sour cream.