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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheesy Chipotle Chicken Enchiladas Recipe

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This recipe for Cheesy Chipotle Chicken Enchiladas is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups cooked chicken, diced **
1 cup corn (frozen)
2 cups shredded cheddar-jack cheese, divided
1/2 cup diced green chiles
1/2 cup sour cream
1 tbsp. fajita seasoning
2 tsp tomato paste
1/2 tsp chipotle tbsp. sauce
1 1/2 cups enchilada sauce
1 cup diced tomatoes, drained
12 6" flour tortillas
Directions:
Directions:
Preheat oven to 375ºF. Spray a 9 x 13 baking dish with cooking spray. In a large bowl, stir the sour cream, fajita seasoning, tomato paste, and chipotle tabasco sauce until smooth. To the cream mixture, add the chicken, corn, 1 cup of shredded cheddar-jack cheese, and the diced green chiles. Mix well until combined. Place approximately 1/4 cup of the mixture onto the bottom third of a flour tortilla, carefully roll and place the filled tortilla, seam-side-down in foil pan. Repeat with remaining 11 tortillas. Cover pan with foil and bake covered for 20 minutes. Mix the enchilada sauce and diced tomatoes together in a small bowl. Set aside. Remove foil and pour the enchilada sauce/tomato mixture over the enchiladas. Sprinkle with the remaining cup of shredded cheddar-jack cheese. Continue baking, uncovered, for 20-30 minutes or until enchiladas are hot in the center.
Personal Notes:
Personal Notes:
** Replace chicken with black beans for a vegetarian dish.

 

 

 

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