Chipotle Chicken Enchiladas

Chipotle Chicken Enchiladas

Chipotle Chicken Enchiladas

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
1 hour

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Details
  • Servings:   6
  • Calories:   497
  • Protein:   34g
  •  
  • Fiber:   12g
  • Sugar:   12g
  • Carb Total:   38g
  •  
  • Saturated:   9g
  • Fat Total:   22g
  •  
  • Weight Watchers:   13 Points
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Cuisine
  • Mexican
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 2 tbsp vegetable oil
  • 2 tbsp flour
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 2 cups tomato sauce
  • juice of 1 lime
  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 4 oz can diced green chiles
  • 4 chipotle peppers in adobo sauce
  • 1 28 oz can diced tomatoes
  • 12 corn tortillas
  • 2 cups grated Monterey jack cheese
  • 1/4 cup chopped cilantro
Instructions

Make enchilada sauce

Heat a saucepan on medium heat, add oil, then whisk in flour to form a roux. Cook for one minute.

Whisk in chili powder and cumin, cooking for one more minute.

Add tomato sauce, stirring constantly until smooth. Stir in lime juice, and remove from heat.In a large pan, heat vegetable oil.

Sprinkle chicken breasts with salt and pepper, and cook chicken, about 6 minutes on each side, or until no longer pink inside.

Remove chicken to a plate.

Add onion and garlic to pan and cook until onion is transparent.

Add chili powder, cumin, green chiles, chipotle peppers (from chipotle peppers in adobo sauce, seeded and diced), about 1/4 cup of the adobo sauce from the can, and tomatoes. Bring to a boil, then reduce heat to low. Shred cooked chicken breasts by hand, and return to pan, combining with the tomato chile mixture.In a 9x13 baking pan, spread 1/2 cup of the enchilada sauce.Preheat oven to 35

Heat tortillas between damp paper towels in microwave for 30 seconds to make them easier to roll. Dip each tortilla in enchilada sauce to lightly coat on both sides. Put 3/4 cup of chicken filling on tortilla, and roll up, placing seam side down in pan. Cover enchiladas with the remainder to the sauce, then the cheese.

Bake for 30 minutes or until cheese is melted and bubbling.

Garnish with cilantro.

View original preparation instructions

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