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

1 cup shredded Mexican cheese blend

Ingredients:

1 cup shredded Mexican cheese blend

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 floor cumin

Ground cumin is a spice produced from the dried and ground seeds of the cumin plant. It has a heat, earthy taste with a barely bitter undertone. Cumin is a standard 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 other spices, such as 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 particular flavor to those Chicken Enchiladas. Dried oregano has a extra concentrated taste than recent oregano, so solely a small amount is required to attain the desired effect. When measuring dried oregano, it could be very important use a teaspoon to make sure accurate results.

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 of 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
– 1/2 cup sour 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, combine the chicken breasts, 1/2 onion, half of green bell pepper, 1/2 pink bell pepper, and sufficient water to cover. Bring to a boil over medium-high warmth.

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 in the remaining 1/2 onion, half green bell pepper, 1/2 purple 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 chicken enchiladas sauce cream in a blender and mix until smooth.

6. Dip every 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 till heated through.

9. Top with shredded cheese and scallions before serving.

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

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

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

Instructions:

Place a tortilla on a flat surface. 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 in the backside of the prepared baking dish.

Place about 1/4 cup of the chicken mixture down the center of a tortilla.

Roll up the tortilla tightly and place it seam facet down within the ready 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 scorching, topped with desired toppings.

Repeat with the remaining tortillas.

1. Fill the remaining tortillas with the chicken mixture, about 1/2 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 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.

Bring to a boil, then reduce warmth 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 till the sauce has thickened.

Pour the sauce over the enchiladas.

To assemble the enchiladas, spoon about 1/2 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 ready baking dish.

Top each tortilla with about 1/2 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 facet 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 immediately along 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 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

– half of 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

– half 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 levels F (175 levels C).

2. In a large skillet over medium heat, prepare dinner chicken in olive oil till golden brown on all sides. Remove from warmth and set aside.

3. In the identical skillet, add onion and garlic and prepare 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 warmth and simmer for 15 minutes.

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

5. To assemble the enchiladas, spread half of cup of the sauce within the backside 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 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.