MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Enchiladas Adobo
Categories: Poultry, Vegetables, Sauces, Cheese, Chilies
Yield: 8 Servings

14 1/2 oz Can diced fire-roasted
- tomatoes; undrained
3/4 c Water
1/2 c Chopped sweet onion
1 Canned chipotle in adobo
1 tb Adobo sauce (opt)
1 tb Snipped fresh cilantro
1 ts Ground cumin
1/2 ts Chilli spice mix
1/2 ts Kosher salt
+=OR=+
1/4 ts Regular salt
1 lb Skinned, boned chicken; in
- bite-size strips
1 tb Oil
1/2 c Corn & black bean salsa
1/2 c Dairy sour cream
1/2 ts Fine shredded lime peel
8 Flour tortillas
3/4 c Shredded Chihuahua or
- Monterey Jack cheese
1/2 c Sliced green onions
2 1/4 oz Can sliced ripe olives;
- drained

Lightly grease a 3 quart rectangular baking dish; set aside. For
sauce, in medium saucepan combine tomatoes, the water, sweet onion,
chipotle pepper, adobo sauce (if desired), cilantro, cumin, chili
powder, and half of the salt. Bring to boiling; reduce heat. Simmer,
uncovered, for 15 minutes; cool slightly. Transfer to a blender or
food processor. Cover and blend or process until smooth.

For filling, in a large skillet cook and stir chicken in hot oil over
medium-high heat until no longer pink. Drain off fat. Stir in salsa,
sour cream, lime peel, and the remaining salt.

To assemble enchiladas, spread 1/2 cup of the sauce in the bottom of
the prepared baking dish. Spoon about 3 tablespoons of the filling
onto each tortilla near an edge; roll up tortilla. Place enchiladas,
seam sides down, on top of sauce in dish. (To serve today, spoon the
remaining sauce over enchiladas. Cover baking dish with foil. Omit
Steps 4 and 5. Continue as directed in Step 6.)

Cover baking dish with foil. Transfer the remaining sauce to an
airtight container; cover. Chill enchiladas and the remaining sauce
for 2 to 24 hours.

To serve, let enchiladas and the remaining sauce stand at room
temperature for 30 minutes. Spoon the remaining sauce over enchiladas.
Re-cover baking dish with foil.

Set oven @ 375ºF/190ºC.

Bake for 15 minutes. Sprinkle with cheese. Bake, uncovered, for 10 to
15 minutes more or until heated through. Sprinkle with green onions
and olives.

Makes: 8 servings

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

MMMMM

... You've reached middle age when all you exercise is caution.

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