Chipotle Chicken Enchiladas
Basic Information
- Servings: 6
- Ready in: 60 minutes
- Preparation time: -
- Cooking time: -
- Rating: 74.40
- Health score: 33.00
- Weight Watcher points: 13.00
Summary
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 oil2 tbsp
flour2 tbsp
chili powder2 tbsp
cumin1 tbsp
tomato sauce2 cups
juice of lime1
chicken breasts4
salt and pepper6 servings
onion1
garlic2 cloves- chili powder3 tbsp
- cumin2 tsp
chiles4 oz
chipotle peppers in adobo sauce4
canned tomatoes28 oz
corn tortillas12
monterey jack cheese2 cups
cilantro0.25 cup
Make enchilada sauce
Step 1
Heat a saucepan on medium heat, add oil, then whisk in flour to form a roux. Cook for one minute.
Step 2
Whisk in chili powder and cumin, cooking for one more minute.
Step 3
Add tomato sauce, stirring constantly until smooth. Stir in lime juice, and remove from heat.In a large pan, heat vegetable oil.
Step 4
Sprinkle chicken breasts with salt and pepper, and cook chicken, about 6 minutes on each side, or until no longer pink inside.
Step 5
Remove chicken to a plate.
Step 6
Add onion and garlic to pan and cook until onion is transparent.
Step 7
Add 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
Step 8
Heat 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.
Step 9
Bake for 30 minutes or until cheese is melted and bubbling.
Step 10
Garnish with cilantro.
Categories
Cuisines: Mexican
Dish Types: lunch, main course, main dish, dinner