Smoked Chipotle Chicken Enchiladas Recipe 465 Food

SMOKEY CHIPOTLE CHICKEN

Steps:

• In a blender, combine the chipotles in adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt and pulse until combined. Remove to a large non-reactive bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too hot, add more mayonnaise. Reserve about 1/2 cup marinade for serving.
• Add the chicken pieces to the remaining marinade, cover and marinate in the refrigerator for at least 2 hours and up to overnight, turning occasionally.
• Preheat half of a grill to medium-high heat.
• Remove the chicken from the refrigerator and place the chicken, bone-side down, in the center of the cooking grate. You do not need to turn the chicken pieces as they cook. Grill, with the grill cover down, until the breast meat near the bone registers 165 degrees F and the thigh meat registers 180 degrees F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
• Remove the chicken from the grill using tongs and a spatula to preserve the crust on top. Let sit 5 to 10 minutes before garnishing with whole cilantro leaves and serving with the reserved marinade and lime wedges alongside.

SMOKED CHIPOTLE CHICKEN ENCHILADAS RECIPE - (4.6/5)

Steps:

• Smoke chicken thighs on charcoal grill. Let cool remove skin and cut into bite size chunks Optional: reserve the smoked skins, place in a small pot with chicken broth and reduce for 15 -20 min on med heat...to extract smoke flavor...then strain Chipotle paste take 3-4 canned chipotles and remove any stems and seeds blend in a food processor with 2 oz chicken broth Make a roux......then mix in chicken broth until smooth and it thickens Add chipotle paste and spices Blend in sour cream. Remove from heat Heat veg oil in as small frying pan. About ¼ in depth on med high heat Lightly flash fry corn tortillas to soften...only 15 seconds per side. Do not let them get crisp. Place them on a paper towel to drain excess oil In a large glass baking dish....spread a thin layer of sauce on bottom Place chicken and cheese into each tortilla and roll placing seam down into dish Top with grated cheese bake at 350 for 45 min

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.

CHIPOTLE CHICKEN ENCHILADAS

Steps:

• Heat oven to 375. F. Grease 13 X 19 baking dish.
• In skillet heat oil over med/high heat. Add peppers, onion, cumin and chile pepper; cook till softened. About 6 minute.
• Stir in chicken, 3/4 cup sauce and 1 cup cheese. Remove from heat cool slightly.
• Heat tortilas according to package.
• Spoon 1/2 cup chicken mix down center of each tortilla. Roll up tortillas around filling and place in baking dish.
• Top with remaining sauce and cheese.
• Bake till bubbly. About 20 minute
• Sprinkle with cilantro and enjoy.

CHIPOTLE AND GREEN CHILE 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.