Chipotle Chicken Enchiladas Recipes

CHIPOTLE CHICKEN ENCHILADAS

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Chipotle Chicken Enchiladas image

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.

Ingredients

9 corn tortillas
1 15-ounce can crushed fire-roasted tomatoes
1 cup low-sodium chicken broth
2 tablespoons packed fresh cilantro
1/2 small chipotle chile in adobo, plus 1 teaspoon sauce from the can
1/2 teaspoon ground cumin
2 tablespoons vegetable oil, plus more for the dish
Kosher salt and freshly ground pepper
2 cups shredded rotisserie chicken (skin removed; about 8 ounces)
1/2 cup sour cream
1 cup shredded monterey jack cheese (about 4 ounces)
1 cup shredded cheddar cheese (about 4 ounces)
Diced avocado and sliced scallions, for topping

CRANBERRY CHIPOTLE CHICKEN ENCHILADAS

Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Cranberry Chipotle Chicken Enchiladas image

Steps:

Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer., To make ahead Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 368 calories, Fat 6g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 623mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 6g fiber), Protein 24g protein.

Ingredients

2-1/2 cups shredded cooked chicken or turkey
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
1 can (14 ounces) whole-berry cranberry sauce, divided
1/2 cup reduced-fat sour cream
1-1/2 cups salsa, divided
4 green onions, sliced
1/4 cup minced fresh cilantro
1 to 2 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon pepper
8 whole wheat tortilla or flour tortillas (8 inches), warmed

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