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 aro
Instructions
- 1
Heat a saucepan on medium heat, add oil, then whisk in flour to form a roux. Cook for one minute.
- 2
Whisk in chili powder and cumin, cooking for one more minute.
- 3
Add tomato sauce, stirring constantly until smooth. Stir in lime juice, and remove from heat.In a large pan, heat vegetable oil.
- 4
Sprinkle chicken breasts with salt and pepper, and cook chicken, about 6 minutes on each side, or until no longer pink inside.
- 5
Remove chicken to a plate.
- 6
Add onion and garlic to pan and cook until onion is transparent.
- 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
- 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.
- 9
Bake for 30 minutes or until cheese is melted and bubbling.
- 10
Garnish with cilantro.
Recipe from foodista.com
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Ingredients (16)
- •2 tbsp vegetable oil
- •2 tbsp flour
- •2 tbsp chili powder
- •1 tbsp cumin
- •2 cups tomato sauce
- •juice of 1 lime
- •4 boneless, skinless chicken breasts
- •salt and pepper
- •1 onion, diced
- •2 cloves garlic, minced
- •1 4 oz can diced green chiles
- •4 chipotle peppers in adobo sauce
- •1 28 oz can diced tomatoes
- •12 corn tortillas
- •2 cups grated Monterey jack cheese
- •1/4 cup chopped cilantro