Chicken Enchiladas Adobo Recipe

Name: Chicken Enchiladas Adobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained; 3/4 cup water; 1 medium onion, chopped; 1 chipotle chile pepper in adobo sauce; 1 tablespoon adobo sauce (optional); 1 tablespoon fresh cilantro, snipped; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon kosher salt or 1/4 teaspoon salt; 1 tablespoon vegetable oil; 1 lb chicken breast halves, skinless and boneless or 1 lb chicken thigh, skinless and boneless, cut into bite-size strips; 1/2 cup corn and black bean salsa; 1/2 cup sour cream; 1/2 teaspoon finely shredded lime zest; 8 (7 inch) flour tortillas (can also use whole wheat or multigrain); 3/4 cup monterey jack cheese or 3/4 cup chihuahua cheese, shredded; 1 (2 1/4 ounce) can sliced pitted ripe olives, drained; 1/2 cup sliced green onion

Servings: persons

1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained
3/4 cup water
1 medium onion, chopped
1 chipotle chile pepper in adobo sauce
1 tablespoon adobo sauce (optional)
1 tablespoon fresh cilantro, snipped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt or 1/4 teaspoon salt
1 tablespoon vegetable oil
1 lb chicken breast halves, skinless and boneless or 1 lb chicken thigh, skinless and boneless, cut into bite-size strips
1/2 cup corn and black bean salsa
1/2 cup sour cream
1/2 teaspoon finely shredded lime zest
8 (7 inch) flour tortillas (can also use whole wheat or multigrain)
3/4 cup monterey jack cheese or 3/4 cup chihuahua cheese, shredded
1 (2 1/4 ounce) can sliced pitted ripe olives, drained
1/2 cup sliced green onion

1
Lightly grease a 13x9x2-inch baking dish; set aside.
2
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.
3
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.
4
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.
5
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.

1155

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained, 3/4 cup water, 1 medium onion, chopped, 1 chipotle chile pepper in adobo sauce, and more.

Yes, Chicken Enchiladas Adobo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas Adobo

How did you like this recipe?

Frequently Asked Questions