CHICKEN ENCHILADAS ADOBO
Chicken Enchiladas Adobo
Provided by BHG Test Kitchen
Time 3h35m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 322 kcal, Carbohydrate 34 g, Cholesterol 54 mg, Protein 20 g, SaturatedFat 5 g, Sodium 912 mg, Sugar 7 g, Fat 12 g, UnsaturatedFat 5 g
FREEZER CHICKEN AND ADOBO ENCHILADAS
Enchiladas are the perfect meal to make and freeze! Double the recipe and make two batches--one for tonight and one for later!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 540, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 36 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 1 g, TransFat 1 1/2 g
CHICKEN ENCHILADAS ADOBO
Make and share this Chicken Enchiladas Adobo recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 360.3, Fat 17.9, SaturatedFat 6.5, Cholesterol 53.2, Sodium 591.4, Carbohydrate 30.1, Fiber 2.9, Sugar 3.6, Protein 19.6
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!
Provided by Jessica - The Novice Chef
Time 50m
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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!
Nutrition Facts : Calories 816 calories, Carbohydrate 88 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 41 grams fat, Fiber 15 grams fiber, Protein 39 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 2583 grams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
SKILLET CHIPOTLE CHICKEN ENCHILADA BAKE
The super easy Skillet Chipotle Chicken Enchilada Bake is the perfect way to get dinner on the table on a busy weeknight!
Provided by Gaby Dalkin
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
- Preheat the oven to 375° F.
- In a medium sized skillet, layer the ingredient, starting with a layer of sauce followed by 3 tortillas, 1/2 of the chicken, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese. Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese.
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Top with scallions and cilantro to serve. Cut into wedges as needed.
Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
CHICKEN ENCHILADA BAKE WITH SALSA CREAM SAUCE
Not sure where I got this recipe, but it's a real favorite with my grandkids. I usually make it earlier in the day and then pop it into the oven when ready for dinner.
Provided by lazyme
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pan over medium heat, melt butter.
- Add flour and blend.
- Whisk in stock, salt and pepper.
- Stir until mixture boils and is thickened, about 2 minutes.
- Remove from heat.
- Stir in sour cream and salsa and mix well.
- Cover the bottom of a 9x13-inch baking dish with 1/3 of the sauce.
- Scatter half of the tortilla strips on top.
- Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all.
- Top with remaining tortillas, sauce and cheese.
- Preheat oven to 375ºF.
- Bake, covered 30 minutes.
- Remove cover and bake until bubbly, about 15 minutes more.
- Let stand 10 minutes before serving.
- Garnish with lime wedges and papaya slices.
Nutrition Facts : Calories 536.2, Fat 32.3, SaturatedFat 16.9, Cholesterol 116.1, Sodium 871.3, Carbohydrate 29.9, Fiber 4.1, Sugar 2.6, Protein 32.5
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