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Enchiladas de Chile Chipotle
Dive into the rich and smoky flavors of Enchiladas de Chile Chipotle, a beloved Mexican dish that marries tender shredded chicken with a spicy chipotle sauce, all wrapped in soft corn tortillas and topped with melted Monterey Jack cheese. These enchiladas are not just a meal; they're a celebration of bold flavors and culinary tradition, perfect for family gatherings or a cozy dinner at home. Let the aroma of garlic and roasted tomatoes fill your kitchen as you prepare this delightful dish, steeped in the vibrant history of Mexican cuisine.
Ingredients
- Dried chipotle peppers
- 4-5 peppers
- Tomatoes
- 2 medium, diced
- Garlic
- 3 cloves, minced
- Onion
- 1 medium, chopped
- Chicken breast
- 2 cups, cooked and shredded
- Corn tortillas
- 12
- Monterey Jack cheese
- 2 cups, shredded
- Vegetable oil
- 2 tablespoons
- Salt
- to taste
- Pepper
- to taste
- Fresh cilantro
- for garnish
Instructions
- Soak the dried chipotle peppers in hot water for 15 minutes to soften them.
- In a blender, combine the soaked chipotle peppers, diced tomatoes, chopped onion, and minced garlic. Blend until smooth to create the chipotle sauce.
- Heat the vegetable oil in a large skillet over medium heat. Pour in the chipotle sauce and cook for 5 minutes, stirring occasionally to enhance the flavors.
- Add the shredded chicken to the skillet and season with salt and pepper. Stir well and cook for an additional 5 minutes until the chicken is heated through.
- Preheat the oven to 375°F (190°C).
- Warm the corn tortillas in a dry skillet or microwave until pliable, about 10-15 seconds in the microwave.
- Spoon a generous amount of the chicken mixture onto each tortilla and roll it up tightly. Arrange the rolled enchiladas seam-side down in a baking dish.
- Sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
- Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with freshly chopped cilantro before serving.
Tips
- For added depth of flavor, consider roasting the tomatoes and onions before blending.
- Feel free to substitute the chicken with shredded beef or black beans for a vegetarian version.
- Serve with a side of Mexican rice and refried beans for a complete meal.
Dietary Information
Servings: 4-6 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 20 minutes Calories: 420 Fat: 22g Carbs: 30g Protein: 25g Sodium: 500mg Sugar: 4g
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