Yield: 4 servings
Adobo Chicken Enchiladas
Adobo Chicken Enchiladas are just like your favorite classic Mexican enchiladas recipe, but with a spicy twist! These cheesy, chicken-filled tortillas are smothered in a smoky adobo salsa that will change your life for the better!
Ingredients
For the Filling:
- 1 tablespoon olive oil
- ½ cup onion, diced
- 1 tablespoon garlic, minced
- 2 cups cooked and shredded chicken, you can also use a rotisserie
- ½ cup black beans, drained
- ½ cup sweet corn, fresh, frozen or canned
- ½ cup sour cream
- 1 teaspoon cumin
- 2 tablespoons adobo sauce from canned chipotles, or chipotle sauce
- 1 tablespoon salt
For the Chipotle Adobo Salsa:
- 1 14.5 ounce can diced fire-roasted tomatoes
- ¼ cup onions, diced
- 1 can, 7 oz chipotle salsa**
- 1 clove garlic, minced
- 1 teaspoon salt
To Assemble:
- 8-10 Corn or Homemade Flour Tortillas
- 1 cup shredded cheese
- 1 roma tomato, diced
- 1 avocado, sliced
- 1 bunch cilantro
- 1 lime, sliced
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Instructions
For the Filling:
- In a large sauté pan, heat the olive oil. Add the onions and garlic and cook on medium low for 5 minutes, until onion is softened.
- Add the remaining filling ingredients and heat till bubbly, about 2 to 3 minutes. Remove from heat and set aside.
For the Chipotle Adobo Salsa:
- In a medium sauce pan, over medium heat, add all the salsa ingredients and cook for 10 minutes. The sauce should get a little thicker as it cooks.
- Place the salsa in a blender or food processor and blend well. CAREFULLY REMOVE THE LID by lifting one side of the lid at a time. Since the contents are hot the pressure inside the blender could cause the sauce to jump up and out of the blender and could burn you if the lid is removed too quickly. Vent by slowly cracking the lid on one side throughout the blending.
To Assemble:
- Preheat the oven to 375°F and make sure a rack is on the center rung for the dish.
- Place a heaping tablespoon or two of warm filling down the middle of each tortilla. Roll up the tortilla and place seam side down in a 3 quart casserole dish. Continue until you run out of filling.
- Cover dish with foil or a lid. Place the dish on the center rack of the oven and bake for 15 minutes.
- Remove tin foil and spoon the sauce over the enchiladas. Top with the shredded cheese, then place back in the oven for 10 minutes, uncovered.
- Remove and serve with diced tomatoes, sliced fresh avocado, cilantro, and a lime wedge!
Notes
- **You can use a 7 oz can of Chipotle Salsa or you can use a can of Chipotle Peppers in Adobo Sauce. If using a can of Chipotle Peppers in Adobo Sauce, use 4 Chipotles 3 tablespoons of adobo from the can.
- If you want larger enchiladas, use more filling, this will make fewer enchiladas.
- You can brush the rolled enchiladas with melted butter before baking for a crunchier enchilada.
- For less oven time, preheat the tortillas in the microwave and make sure the filling is nice and hot. Cover with tinfoil for softer enchiladas.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat in the microwave or oven. Pre-made enchiladas or leftover enchiladas can be kept in a freezer for up to 3 months.
Nutrition
Serving: 1, Calories: 816kcal, Carbohydrates: 88g, Protein: 39g, Fat: 41g, Saturated Fat: 13g, Polyunsaturated Fat: 23g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 2583mg, Fiber: 15g, Sugar: 19g