Chicken Adobo Enchilada Bake Food

FREEZER CHICKEN AND ADOBO ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray; set aside.
• In 8-inch skillet, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute.
• Transfer mixture to medium bowl; add chicken and taco seasoning mix, and stir until well combined.
• In small food processor, process chipotle chile and enchilada sauce until smooth. Pour 1/3 cup of the enchilada sauce into baking dish, and spread in even layer. Add 3/4 cup of the enchilada sauce to the chicken mixture along with 1 cup of the cheese. Stir until well combined.
• Place slightly less than 1/2 cup of the chicken mixture along middle of each tortilla. Roll up, and place seam sides down in baking dish. Top with remaining enchilada sauce, followed by remaining cheese.
• Bake 25 to 30 minutes or until filling is hot and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.
• Freezer Directions: Line 11x7-inch pan with foil; spray with cooking spray. Make enchiladas as directed through step 5. Cover enchiladas with a layer of foil. Freeze overnight or until enchiladas are firm. Use foil to lift enchiladas out of baking dish. Place enchiladas in gallon-size resealable food-storage plastic bag until ready to use. When ready to bake, heat oven to 375°F. Place enchiladas back into 11x7-inch baking dish. Bake enchiladas, covered with foil sprayed with cooking spray, 45 minutes. Remove foil, and bake about 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.

CHICKEN ADOBO ENCHILADA BAKE

Steps:

• 1. Place chicken in a plastic container. Mix vinegar, salt, Adobo seasoning, paprika, honey, olive oil, and garlic.
• 2. Pour over chicken. Cover chicken and let marinate 2-4 hours.
• 3. When ready to make the chicken, add 3 tablespoons olive oil to a ceramic baking pan and place in oven. Preheat oven to 375.
• 4. In the meantime, slice up onions into rings.
• 5. When temp is at 375, remove pan. Add onions, extra 3 garlic cloves, and chicken. Pour a splash of water into the container from marinade and pour over the top of chicken. Bake, uncovered, for 60 minutes or until chicken is done.
• 6. Remove chicken from pan, setting it aside. Let cool a bit, then roughly chop chicken and onions.
• 7. Drain black beans. In a bowl, mix together refried and black beans.
• 8. Drain corn and tomatoes. In separate bowl, mix together corn and tomatoes.
• 9. Pour out liquid from pan. Scrape any baked chicken bits from bottom of pan (don't discard bits). Pour 1 ladle of enchilada sauce into pan. Tear up tortillas; add to baking pan. Spread a few spoonfuls of bean mixture on top of tortillas.
• 10. On top of the beans, add chicken. Then add corn and tomato mixture.
• 11. Top that with cheese. Over cheese, pour 2 ladles of enchilada sauce.
• 12. Repeat layers until you run out of room! My top layer ended up being cheese topped with rest of chicken, poured over with rest of enchilada sauce. Cover with foil and bake at 375 for 50 minutes.
• 13. Uncover and set under broiler for a 5-7 minutes until cheese browned and bubbly.
• 14. Sprinkle top with chopped cilantro or scallions (optional).

CHICKEN ENCHILADAS ADOBO

Steps:

• Lightly grease a 3-quart rectangular baking dish; set aside. For sauce, in medium saucepan combine tomatoes, the water, 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. (To serve today, spoon the remaining sauce over enchiladas. Cover baking dish with foil. Omit Steps 4 and 5. Continue as directed in Step 6.)
• Cover baking dish with foil. Transfer the remaining sauce to an airtight container; cover. Chill enchiladas and the remaining sauce for 2 to 24 hours.
• To serve, let enchiladas and the remaining sauce stand at room temperature for 30 minutes. Spoon the remaining sauce over enchiladas. Re-cover baking dish with foil.
• Preheat oven to 375°F. 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.

CHICKEN ENCHILADAS ADOBO

Steps:

• Lightly grease a 13x9x2-inch baking dish; set aside.
• For sauce: In medium saucepan, mix undrained tomatoes, water, chopped 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. Remove from heat; let cool for 5 minutes. Place in a blender or food processor. Cover and blend or process until smooth.
• Meanwhile, in a large skillet, heat oil over medium heat. Add chicken; cook and stir until browned and no longer pink. Remove from heat; drain off fat. Stir in salsa, sour cream, lime zest and the remaining salt.
• To assemble enchiladas, spoon 1/2 cup sauce into bottom of prepared baking dish. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near edge; roll up. Place tortillas, seam sides down, in prepared baking dish. Pour remaining sauce over all.
• Cover and bake in a 375 degree oven for 15 minutes. Uncover and sprinkle with cheese. Bake 10 to 15 minutes more or until heated through. Sprinkle with olives and green onions.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

CHIPOTLE CHICKEN ENCHILADAS

Steps:

• Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
• Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

CHICKEN ENCHILADA CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
• In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

CHICKEN ENCHILADA CASSEROLE

Steps:

• Place Chicken in large saucepan and cover with water.
• Sprinkle in a handful of oregano,add garlic powder and salt.
• Boil about 20 minutes and shred from bones.
• Save broth.
• Mix soups, sour cream & chiles in large pan.
• Add only enough broth to slightly thin.
• Re-season as needed.
• Simmer on low 15 minutes.
• Add chicken and diced onion.
• In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
• Repeat- Tortillas, sauce and cheese.
• Bake in 350 degree oven for 20 minutes.

CHICKEN, SPINACH & CHIPOTLE ENCHILADA BAKE

Steps:

• Heat oven to 350°F.
• Combine enchilada sauce, sour cream and peppers. Heat oil in medium nonstick skillet on medium heat. Add spinach; cook 2 to 3 min. or just until wilted, stirring frequently. Remove from heat. Add chicken and 1/2 cup enchilada sauce mixture; mix lightly.
• Spread half the remaining enchilada sauce mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 4 tortillas, cutting into pieces and overlapping edges as necessary to form even layer. Top with half each of the chicken mixture and cheese; repeat all layers. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min. Sprinkle with onions.

FAMOUS CHICKEN ADOBO

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
• Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.