Chicken Enchiladas Adobo Oven Recipe

Chicken Enchiladas Adobo Oven Recipe



Ingredients needed:

* 1 can of diced fire-roasted tomatoes, undrained (14.5 ounce)
* 1/2 cup of chopped sweet onion
* 1 canned of chipotle pepper in adobo sauce
* 1 tablespoon of canned adobo sauce
* 1 tablespoon of snipped fresh cilantro
* 1 teaspoon of ground cumin
* 1/2 teaspoon of chili powder
* 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
* 1 pound skinless, boneless chicken breast halves or thighs, cut into bite-size strips
* 1 tablespoon of vegetable oil
* 1/2 cup corn and black bean salsa
* 1/2 cup of sour cream
* 1/2 teaspoon of finely shredded lime peel
* 8 multigrain or whole wheat flour tortillas
* 3/4 cup shredded Monterey Jack cheese
* 1/2 cup of sliced green onions
* 1 can of sliced pitted ripe olives, drained (approximately 2.25 ounce)

Preparation steps:

* Lightly grease a 3-quart rectangular baking dish; set aside. For sauce, in a medium saucepan combine tomatoes, 3/4 cup water, the sweet onion, chipotle pepper, adobo sauce (if desired), cilantro, cumin, chili powder, and half of the salt. Bring to boiling; reduce heat. Simmer, uncovered,for 15 minutes; cool slightly. Transfer to a blender or food processor. Cover and blend or process until smooth.
* For filling, in a large skillet cook and stir chicken in hot oil over medium-high heat until no longer pink. Drain off fat. Stir in salsa, sour cream, lime peel, and the remaining salt.
* To assemble enchiladas, spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Spoon about 3 tablespoons of the filling onto each tortilla near an edge; roll up tortilla. Place enchiladas, seam sides down, on top of sauce in dish. Spoon the remaining sauce over enchiladas. Cover baking dish with foil.
* Preheat oven to 375 degrees. Bake for 15 minutes. Sprinkle with cheese. Bake, uncovered, for 10 to 15 minutes more or until heated through. Sprinkle with green onions and olives.

Enjoy