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Chipotle Chicken Enchiladas
Chipotle Chicken Enchiladas
- Recipe Submitted by Cornbread on 11/28/2014
Category: Dinner Party, Sauces, Tomatoes, Peppers, Onions, Chicken
Ingredients List
- 1 small red bell pepper, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, seeds removed and diced + 2 tsp adobo sauce*
- 3 Tbsp tomato paste
- 3 Tbsp brown sugar
- 1/4 cup water
- 1/2 tsp cumin
- 2 Tbsp flour
- 2 ”“ 2 1/2 cups cooked shredded chicken
- 1 cup prepared chipotle enchilada sauce (see below for recipe)
- 4 8-inchwhole wheat tortillas
- 1/2 cup black beans, rinsed and drained
- 1 avocado, diced
- 1 cup reduced-fat shredded cheddar cheese, divided in half
Directions
1. In a large frying pan, heat 1 Tbsp olive oil over low-medium heat. Add diced onion and cook for about 10 minutes, until softened. Add red pepper and garlic and continue cooking for 10-15 minutes until soft and golden brown.
2. After peppers and onions have cooled slightly, add to food processor along with all remaining enchilada sauce ingredients. Blend until smooth.
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1. Preheat oven to 375ºF. In a medium mixing bowl, toss shredded chicken with 1/3 cup of prepared chipotle enchilada sauce to coat. Arrange chicken on tortillas, about 1/2 cup of chicken per tortilla.
2. To each tortilla, add 1/4 cup diced avocado, 2 Tbsp black beans and about 2 Tbsp of cheese. Wrap up each tortilla tightly and place in a lightly greased 8 x 8”³ baking dish.
3. Pour remaining 2/3 cup enchilada sauce over tortillas, along with the rest of the cheese. Bake for 20-25 minutes or until cheese is completely melted. Serve with chopped cilantro and a dollop of sour cream or Greek yogurt.
2. After peppers and onions have cooled slightly, add to food processor along with all remaining enchilada sauce ingredients. Blend until smooth.
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1. Preheat oven to 375ºF. In a medium mixing bowl, toss shredded chicken with 1/3 cup of prepared chipotle enchilada sauce to coat. Arrange chicken on tortillas, about 1/2 cup of chicken per tortilla.
2. To each tortilla, add 1/4 cup diced avocado, 2 Tbsp black beans and about 2 Tbsp of cheese. Wrap up each tortilla tightly and place in a lightly greased 8 x 8”³ baking dish.
3. Pour remaining 2/3 cup enchilada sauce over tortillas, along with the rest of the cheese. Bake for 20-25 minutes or until cheese is completely melted. Serve with chopped cilantro and a dollop of sour cream or Greek yogurt.
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