CHIPOTLE CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
PORTOBELLO AND POBLANO ENCHILADAS
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.
Provided by Katherine Sacks
Categories Vegetarian Mushroom Tortillas Kid-Friendly Party Dinner Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
- Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
- Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
- Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
- Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
- Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
- Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
- Do ahead
- Sauce can be made 1 day ahead. Cover and chill.
CHIPOTLE MUSHROOM AND CHEESE ENCHILADAS
These enchiladas are cheesy, spicy, and delicious!
Provided by BECCALOYA
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until softened, 5 to 10 minutes. Add mushrooms and jalapeno pepper. Add 1 spoonful of chipotle sauce from the can. Cook, stirring frequently, over medium-low heat until mushrooms are soft and have shrunk in size, about 5 minutes more. Remove from heat.
- Pour enchilada sauce into a bowl and add 2 to 3 chipotle peppers. Smash the peppers into enchilada sauce using the side of a spoon and mix into the sauce. Pour a small amount of the combined sauce into the bottom of a 9x13-inch baking dish, just enough to coat the bottom.
- Heat each tortilla in a frying pan or directly over a burner until soft and warm, about 30 seconds each. Lay a warm tortilla on a work surface and add a spoonful of cooked mushroom mixture to the center. Sprinkle Cheddar cheese on top and roll up tortilla tightly. Place in the pan and repeat with remaining tortillas, packing enchiladas tightly side-by-side. Pour remaining sauce on top and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes. Serve hot.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 34 g, Cholesterol 29.7 mg, Fat 17.8 g, Fiber 5.8 g, Protein 12.4 g, SaturatedFat 7.1 g, Sodium 580.7 mg, Sugar 2.1 g
CHIPOTLE AND GREEN CHILE CHICKEN ENCHILADAS
Make and share this Chipotle and Green Chile Chicken Enchiladas recipe from Food.com.
Provided by Stiles McCauley
Categories Chicken Breast
Time 45m
Yield 16 Enchiladas, 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 359.6, Fat 9.4, SaturatedFat 1.5, Cholesterol 54.5, Sodium 1180.6, Carbohydrate 47.4, Fiber 7.1, Sugar 10.5, Protein 25.1
CHIPOTLE BEEF ENCHILADAS
Variations of this recipe have been floating around the Internet for awhile. I do not know the original source, but it was a bit different than this. This is how we like it.
Provided by Claire312
Categories Cheese
Time 1h10m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Spray a 13x9 inch pan with cooking spray.
- In a large skillet over medium heat, melt butter. Stir in flour and stir over medium to make a roux. Cook until roux turns brown. Remove pan from heat & slowly stir in broth and enchilada sauce. Add the spices, garlic, chiles, adobo sauce & honey.
- Simmer uncovered or partially covered for 20 minutes. Whisk in sour cream.
- Working one tortilla at a time, soften tortillas in a small amount of hot oil. Place about 1 tablespoon of onions, 1 tablespoon cheese and 1/4 cup chicken in each tortilla. Roll tortillas and place seam side down in prepared dish. Pour sauce over top. Cover with foil and bake for 25 minutes. Remove foil. Sprinkle with remaining cheese and bake another 12-15 minutes or until bubbly.
Nutrition Facts : Calories 432, Fat 27.3, SaturatedFat 15, Cholesterol 71, Sodium 905, Carbohydrate 34.5, Fiber 4, Sugar 5.7, Protein 14.6
CHICKEN AND MUSHROOM ENCHILADAS
Provided by Stephanie Coon
Categories Cheese Chicken Mushroom Bake Cheddar Hot Pepper Spring Bon Appétit Alaska
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
- Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
- Bake until enchiladas are heated through, about 30 minutes.
More about "chipotle mushroom and cheese enchiladas food"
BLACK BEAN AND CHEESE ENCHILADAS WITH CHIPOTLE SAUCE ...
From mealthy.com
5/5 (4)Category LunchServings 4Total Time 45 mins
- Reduce heat to medium. Stir garlic and salt with the onion and continue cooking until onion is golden, about 5 minutes.
- Pour broth into the pan; add tomato paste and cumin and stir to dissolve the paste into the liquid.
CHEESY MUSHROOM ENCHILADAS - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr
WILD MUSHROOM & PEPPER ENCHILADAS WITH CHIPOTLE …
From spicyfig.com
Cuisine MexicanTotal Time 1 hrServings 4-6
ADZUKI BEAN, MUSHROOM, AND CHEDDAR ENCHILADAS WITH ...
From flourishinthyme.wordpress.com
Estimated Reading Time 7 mins
CHIPOTLE ROASTED MUSHROOM VEGETARIAN ... - ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 (526)Servings 4Cuisine MexicanTotal Time 50 mins
RECIPE: CHIPOTLE-SPICED ENCHILADAS WITH MUSHROOMS & LIME ...
From blueapron.com
3.8/5 Total Time 55 minsCuisine MexicanCalories 690 per serving
CREAMY CHIPOTLE CHICKEN ENCHILADAS - FAB EVERYDAY
From fabeveryday.com
Cuisine MexicanCategory Main DishServings 6Estimated Reading Time 8 mins
SPINACH, MUSHROOM AND BLACK BEAN ENCHILADAS - BASICS
From basicsmarket.com
VEGETARIAN MUSHROOM ENCHILADAS RECIPE | SOUTH MILL CHAMPS
From southmill.com
Servings 24Total Time 40 minsCategory Dinner
- Combine the onion, tomatoes, cilantro, serranos, salt, pepper, and lime juice. Refrigerate until needed.
- Heat the oil in a large sauté pan. Saute the onions and garlic for 1 minute, then add the mushrooms, zucchini, oregano, and coriander and stir until just hot through (2 to 3 minutes). Remove from the heat and add salt and pepper. Pour into a hotel pan and allow to cool to room temperature. Once cooled, stir in the green chiles and 12 oz. of the cheese.
MUSHROOM AND CHEESE VEGETARIAN ENCHILADAS - ¡HOLA! JALAPEÑO
From holajalapeno.com
5/5 (1)Servings 6Cuisine MexicanTotal Time 1 hr 10 mins
- Heat 2 tablespoons of the oil in a large frying pan. Add onions, season with salt and pepper. Let cook, stirring occasionally about 6 minutes or until golden brown. Add garlic, cook a minute more. Scrape onion mixture into a large bowl.
- Heat another 2 tablespoons of the oil in the same pan over medium high heat. Add 1/3 of the mushrooms. Try to get them in as single of a layer as possible. Cook undisturbed until brown on one side, then give a stir and brown the other side, about 5 minutes. Transfer to the bowl with the onions. Repeat with another 2 tablespoons of oil and another 1/3 of the mushrooms. Once those are browned, do the last remaining oil and mushrooms. Let cool.
- Save 1 cup of shredded Oaxaca cheese for the top. Mix remaining cheeses with the mushrooms. Taste and season with salt if needed.
CHICKEN, CHEESE AND MUSHROOM ENCHILADAS WITH SOUR CREAM ...
From foodandwine.com
4/5 Total Time 2 hrs 10 minsServings 4
- Preheat the oven to 400°. In a large ovenproof skillet, combine the tomatoes, garlic, serranos, onion, poblano and olive oil and season with salt and pepper. Cook over moderately high heat until the vegetables are sizzling and the skins of the chiles begin to blister. Transfer the skillet to the oven and roast the vegetables for 20 minutes, until tender and lightly browned. Leave the oven on.
- Return the skillet to the stove. Stir in the tomato paste and chipotle and cook over moderate heat until the tomato paste caramelizes a bit, about 2 minutes. Add the chicken stock and bring to a boil, scraping up any browned bits on the bottom of the skillet. Remove from the heat and let cool for 15 minutes.
- Working in batches if necessary, puree the contents of the skillet in a blender until completely smooth. Wipe out the skillet. Strain the sauce into the skillet. Stir in the sugar and lemon juice and season with salt and pepper. Keep warm over moderate heat.
- In a large skillet, heat the olive oil until shimmering. Add the mushrooms, season with salt and cook over moderately high heat until softened and beginning to brown, about 7 minutes. Stir in 1 cup of the enchilada sauce and the chicken.
CHIPOTLE CHICKEN ENCHILADAS | JOSIE - NINA
From josieandnina.com
5/5 (3)Category Chicken, Main CourseCuisine Mexican, Southwest; Tex-MexEstimated Reading Time 7 mins
SPICY CHIPOTLE BEEF ENCHILADAS | FOODLAND
From foodland.ca
- Preheat oven to 400°F (200°C). Grease an 8-in. (20 cm) baking dish. Heat oil in a large skillet over medium-high heat. Add beef, red pepper, onion, cumin and cayenne, if using, and cook, using a fork to break up meat, until meat is no longer pink and vegetables are tender, about 5 min. Drain any liquid then stir in 1/2 cup (125 mL) cheese, half the chipotle sauce and 3 tbsp (45 mL) cilantro.
- Evenly scoop mixture into centre of each tortilla. Fold sides over filling, then roll to enclose filling completely. Place enchiladas, seam side down, in prepared baking dish. Spread remaining chipotle sauce overtop and sprinkle with remaining cheese. Bake on middle rack of oven until cheese is melted and bubbly, about 10 min. Garnish with remaining cilantro.
CHIPOTLE BEEF ENCHILADAS - KRAVINGS FOOD ADVENTURES
From kravingsfoodadventures.com
2.5/5 (6)
CHIPOTLE CHEESY CHICKEN ENCHILADAS - WANNA BITE
From wannabite.com
Estimated Reading Time 3 mins
EASY CHIPOTLE SEAFOOD ENCHILADAS - GROWINGUPBILINGUAL.COM
From growingupbilingual.com
Reviews 18Estimated Reading Time 3 mins
CHIPOTLE MAC AND CHEESE | FLICK OF THE WHISK
From flickofthewhisk.com
Reviews 401Category DinnerCuisine AmericanCalories 460 per serving
SPINACH AND MUSHROOM ENCHILADAS RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 8Estimated Reading Time 5 mins
CHICKEN ENCHILADAS WITH CHIPOTLE SOUR CREAM SAUCE - EVIL ...
From evilshenanigans.com
Estimated Reading Time 3 mins
CRAB ENCHILADAS WCHIPOTLE CREAM SAUCE RECIPES
From tfrecipes.com
CHIPOTLE CHEDDAR BEEF ENCHILADAS RECIPES
From tfrecipes.com
MUSHROOM ENCHILADAS WITH CHEESY CHIPOTLE SAUCE RECIPE ...
From eatyourbooks.com
CHIPOTLE MUSHROOM AND CHEESE ENCHILADAS RECIPE - JOEYLOVE17
From joeylove17.blogspot.com
WILD MUSHROOM MOLE ENCHILADAS » WE [HEART] FOOD
From weheartfood.com
MUSHROOM & CHIPOTLE PEPPER ENCHILADAS - BLUE APRON
From media.blueapron.com
CHIPOTLE AND GREEN CHILE CHICKEN ENCHILADAS RECIPES
From tfrecipes.com
CHIPOTLE MUSHROOM AND CHEESE ENCHILADAS RECIPES
MUSHROOM AND VEGETABLE ENCHILADAS
From restaurantbusinessonline.com
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS - ALL INFORMATION ...
From therecipes.info
CHIPOTLE MUSHROOM AND CHEESE ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
CHIPOTLE MUSHROOM AND CHEESE ENCHILADAS RECIPE ...
From 275mmpolishedheavybraceletlordernow.blogspot.com
BEEF AND CHEESE ENCHILADAS - RECIPES NEED
From recipesneed.com
CHIPOTLE CHEESE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH, MUSHROOM, PEPPER & CHAO CHEESE ENCHILADAS
From fieldroast.com
MUSHROOM ENCHILADAS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love