Chipotle Chicken Enchiladas
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Chipotle Chicken Enchiladas at home. This recipe makes 6 servings with 497 calories, 33g of protein, and 21g of fat each. For $2.7 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up cilantro, onion, juice of lime, and a few other things to make it today. It is brought to you by Foodista. It works well as a main course. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 62%, this dish is solid. Saucy Chipotle Chicken Skillet Enchiladas, Chicken and Chorizo Enchiladas with Chipotle Crema Sauce, and Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas are very similar to this recipe.
Ingredients
vegetable oil
2 tbsp
flour
2 tbsp
chili powder
2 tbsp
cumin
1 tbsp
tomato sauce
2 cups
juice of lime
1
chicken breasts
4
salt and pepper
6 servings
onion
1
garlic
2 cloves
chili powder
3 tbsp
cumin
2 tsp
chiles
4 oz
chipotle peppers in adobo sauce
4
canned tomatoes
28 oz
corn tortillas
12
monterey jack cheese
2 cups
cilantro
0.25 cup
Cooking in Steps
-
1Heat a saucepan on medium heat, add oil, then whisk in flour to form a roux. Cook for one minute.
all purpose flour
cooking oil
sauce pan
whisk -
2Whisk in chili powder and cumin, cooking for one more minute.
chili powder
cumin
whisk -
3Add tomato sauce, stirring constantly until smooth. Stir in lime juice, and remove from heat.In a large pan, heat vegetable oil.
vegetable oil
tomato sauce
lime juice
frying pan -
4Sprinkle chicken breasts with salt and pepper, and cook chicken, about 6 minutes on each side, or until no longer pink inside.
chicken breast
salt and pepper
whole chicken
-
5Remove chicken to a plate.
whole chicken
-
6Add onion and garlic to pan and cook until onion is transparent.
garlic
onion
frying pan -
7Add chili powder, cumin, green chiles, chipotle peppers (from chipotle peppers in adobo sauce, seeded and diced), about 1/4 cup of the adobo sauce from the can, and tomatoes. Bring to a boil, then reduce heat to low. Shred cooked chicken breasts by hand, and return to pan, combining with the tomato chile mixture.In a 9x13 baking pan, spread 1/2 cup of the enchilada sauce.Preheat oven to 35
canned chipotle chiles in adobo
cooked chicken breast
chipotle chiles
enchilada sauce
chili powder
green chili pepper
adobo sauce
tomato
chili pepper
cumin
baking pan
oven -
8Heat tortillas between damp paper towels in microwave for 30 seconds to make them easier to roll. Dip each tortilla in enchilada sauce to lightly coat on both sides. Put 3/4 cup of chicken filling on tortilla, and roll up, placing seam side down in pan. Cover enchiladas with the remainder to the sauce, then the cheese.
enchilada sauce
tortilla
whole chicken
cheese
roll
paper towels
microwave
frying pan -
9Bake for 30 minutes or until cheese is melted and bubbling.
cheese
oven -
10Garnish with cilantro.
cilantro
