Chicken Enchiladas Adobo

Chicken Enchiladas Adobo
Photo: Blaine Moats
Prep Time:
40 mins
Chill Time:
2 hrs
Stand Time:
30 mins
Bake Time:
25 mins
Total Time:
3 hrs 35 mins


  • 1 14.5 ounce can diced fire-roasted tomatoes, undrained

  • ¾ cup water

  • ½ cup chopped sweet onion (1 medium)

  • 1 canned chipotle pepper in adobo sauce

  • 1 tablespoon canned adobo sauce (optional)

  • 1 tablespoon snipped fresh cilantro

  • 1 teaspoon ground cumin

  • ½ teaspoon chili powder

  • ½ teaspoon kosher salt or 1/4 teaspoon regular salt

  • 1 pound skinless, boneless chicken breast halves or thighs, cut into bite-size strips

  • 1 tablespoon vegetable oil

  • ½ cup corn and black bean salsa

  • ½ cup sour cream

  • ½ teaspoon finely shredded lime peel

  • 8 multigrain or whole wheat flour tortillas

  • ¾ cup shredded Chihuahua cheese or Monterey Jack cheese (3 ounces)

  • ½ cup sliced green onions (4)

  • 1 2.25 ounce can sliced pitted ripe olives, drained


  1. 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.

  2. 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.

  3. 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.)

  4. 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.

  5. 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.

  6. Preheat oven to 375°F. 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.

Nutrition Facts (per serving)

322 Calories
12g Fat
34g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 322
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 54mg 18%
Sodium 912mg 40%
Total Carbohydrate 34g 12%
Total Sugars 7g
Protein 20g
Vitamin C 11.4mg 57%
Calcium 142mg 11%
Iron 2.3mg 13%
Potassium 274mg 6%
Folate, total 9.4mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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