The holidays may look different this year, but everyone can always do with a warm, comforting meal! I made these easy chicken enchiladas for my family with chipotle peppers in adobo sauce from La Morena! La Morena peppers are hand-selected and prepared, plus they're the highest quality peppers available, so you get a delicious smoky and spicy flavor even just opening the container up! If you're looking for a spicy, cozy dish, this is for you! Recipe (4 servings)
-2 tbsp vegetable oil -1/2 onion, diced -1 clove garlic, minced -1 cup chicken broth -Fire roasted diced tomatoes (I used Hunt's) -La Morena Chipotle Peppers in Adobo Sauce (I didn't use the whole can, but you can adjust to your own taste!) -1/2 tsp cumin -1 tsp dried oregano leaves -2 tbsp sugar -Salt and pepper to taste -2 chicken breasts (either use cooked/rotisserie chicken to save time or poach/pan sear raw chicken breasts) -Flour or corn tortillas (number will depend on the size of your container and the size of your tortillas; I used 5 large flour tortillas to fit a 9x7in pyrex dish) =1 cup shredded Mexican blend cheese for filling and topping -Optional garnishes: scallion, cilantro, avocado, pickled red onion, cotija, lime Sauté your onion in the vegetable oil. When tender, add the garlic and deglaze the pan with the chicken broth. Add in the tomatoes, chipotle peppers (to your spice level), cumin, oregano, sugar. Add salt and pepper to taste. Simmer for 20 minutes. While simmering, shred your chicken breasts. To prep the tortillas, you can lightly pan fry or toast them for a few minutes, but make sure they're not too crisp as that will make them difficult to roll. When the sauce is done simmering, use an immersion blender until it reaches your desired consistency. Add a few tablespoons to the shredded chicken and then distribute chicken to each tortilla. Add some shredded cheese to each one, saving some extra for the topping. Roll each tortilla tightly. Add some enchilada sauce to the bottom of your oven-safe container and then line the enchiladas up. Top with more enchilada sauce and shredded cheese. Bake at 350F for 20-30 minutes until cheese on top is melted and bubbly. Garnish with herbs, avocado, etc., or serve with rice, refried beans, tomatoes or lettuce. #PayItForwardwithLM #WeCanWithLaMorena #VivaLaMorena #sponsored
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