Subj : BH&G 3130
To   : All
From : Dave Drum
Date : Fri Jun 25 2021 11:17:22

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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