Lost my Chipotle Chicken Enchilada recipe!

[Jewel]

I absolutely LOVE Lorilei's Chipotle Chicken Enchiladas and wanted to make them tonight, and I've lost the recipe! I tried to find it in a BB search, and keep coming up empty-handed! Does anyone have this one in Mastercook that they could post for me in a hurry?

The last time I made these was when my parents were here to take care of me during my surgery, and I think my Mom may have swiped it! They both went nuts over it! Help!! Thanks everyone!

[Terrytx]

Is this the one?


* Exported from MasterCook *

Chipotle Enchiladas*

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Tex-Mex


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

lorilei
Member posted 03-08-2001 02:39 PM

CHIPOTLE ENCHILADAS

3 half-breasts chicken, cooked and cubed
9 oz sharp cheddar cheese, grated
3/4 c minced onion

Sauce:
2T butter
2T flour
1 c beef broth
1 c water
1 t cumin
3 cloves garlic, minced
1 t oregano
3-4 canned chipotle chiles, seeded and minced
2 T adobo sauce from can
2 T sour cream

Melt the butter in a skillet. Stir in flour. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.

Heat some oil in a skillet. Lightly fry a corn tortilla to soften it. Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken. Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas
with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375 degrees for 8-10 minutes, just until the sauce bubbles.

[This message has been edited by lorilei (edited 03-08-2001).]



- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. :

[LGBurns]

Boy, I wish that nutritional info were true!

[Terrytx]

LOL, I do too. I didn't even notice that or I would have edited it out.

[Jewel]

Yes! Yes! Yes! That's it!! Thanks so much Terry! If you haven't tried these I HIGHLY recommend them. DH and I were craving Mexican food on Maui last week, and the rental car guy had recommended this place in Kehei, saying it was the best Mexican or TexMex he had ever tried. We went to the place, sat down on this beautiful deck overlooking the ocean, had a great margarita, and then looked down at the basket of chips and salsa she plopped in front of us: Yellow Doritos and the runniest, blandest salsa you could imagine. We stuck with it, went ahead and ordered. DH ordered a combo platter. He said that Taco Bell beat this place for taste and texture, if you can believe it. I had Fajitas, which actually weren't bad, since they used very tasty flank steak, but the beans were stiff and dry, and they hadn't hydrated their 'Minute Rice' enough and it was still crunchy. I am CRAVING good, spicy, Mexican or Tex Mex food! I'm defrosting naked chicken boobies as we speak and cannot WAIT to start assembling these things after work. Yippee! Thanks again Terry!

[browneye]

Hey, Jewel, I have a question...

Do you really put in all the chipotle that this recipe calls for? It looks really, really hot. And I like spicy food, too! I would like to make this one, but just wondering if I should start with less chipotles. ?

[Lynn B]

Not to compete w/ lorilei's wonderful recipe but I do have a fun option for some other time!

Tonight, I made basic chicken/green onion/cheese enchiladas, and minced up 2 chipotles w/ a tad of adobo sauce and added to my regular (red) enchilada sauce. How yummy was that!!! I may never make those w/o it again!

Lynn

[breadmama]

I have a question...how do you deal with the leftover chiles from the can? I hate to waste them, but didn't know if they would freeze well. Thanks for the recipe - it looks fabulous!

[Lynn B]

Breadmama,
Chipotles in adobo sauce will keep in the fridge for quite a while. And yes, they freeze well, too! You can put one chipotle w/ sauce (or 2!) at a time in an ice cube tray and freeze, then transfer to a plastic freezer bag. Or you can drop the chipotles (one or 2 at a time) on a cookie sheet and freeze, then transfer to freezer bag. They thaw in a jiffy and are ready to use in your favorite recipe!
Lynn

[goldilocks]

Well, it was chipotle night over at my place too along with Lynn B and Jewel. I set out to make enchiladas but discovered only 6 tortillas left so I made it into a casserole instead. This is a great way to use up those not so fresh tortillas as they soften while baking (just make sure to cover them with sauce). I might have overcooked the sauce though as it was a bit thick. In any case, it was delicious and will be a repeater in my home.

[luv2cook]

Well, you just solved my dinner problemo for tonight. Now: Can someone tell me what to do with this pork loin!!!!

[Jewel]

Originally posted by browneye
Hey, Jewel, I have a question...

Do you really put in all the chipotle that this recipe calls for? It looks really, really hot. And I like spicy food, too! I would like to make this one, but just wondering if I should start with less chipotles. ?

Hi Browneye!! It all depends on the size of them peppers when I pull them out of the can! I can pull out two weenies then suddenly I have a Mutant Ninja Pepper emerge that equals three of the weenies! Most of the time I use 2-3 depending on size. I made them for my parents in May, and my father isn't the most adventurous when it comes to peppers. (He HATES bell peppers of any kind, so after he had three servings of my Steak Da Vinci thinking the red things were chunks of tomato, I told him he'd been eating red bell peppers...he was amazed!) Anyway, he loved the enchiladas, and didn't think they were too hot! The difference might be that I try to seed them as much as possible. It's kind of hard to seed that wiggly little worm of a pepper on a cutting board, but I try to. Maybe that's why they're more flavorful than hot? Give it a try!

[kwormann]

Denyce,

I bet the marinade on the CHipotle Flank Steak would be good on pork......

[luv2cook]

Yum. Made these tonight but used turkey for chicken. Instead of dipping tortillas in oil, I used my tupperware steamer - stuck them in there for 1 min. and kept the lid on and used one at a time. Saved some calories there, me thinks. And mine were hot! I wasn't in the mood to deseed and paid the price. Served them with refried black beans...

Kim, I'll look at that. Thanks!

[browneye]

I've never tried to seed them before so maybe that was my problem! Yowza!!! Very hot stuff......I put three in some enchilada sauce once and it was almost too hot to eat! Painful.....

[lorilei]

Glad everyone is enjoying the recipe... it's interesting listening to everyone's responses to the number of chipotles.

I must have an iron gut -- I almost always use /at least/ three peppers... and I've never seeded them. Maybe my brand is the wimpy one

[luv2cook]

if you eat spicy food enough, you develop a taste and therefore the next time will not be as hot. I used to hate spicy food. I love chipoptles. They have such great flavor! I will suffer for them...

[luv2cook]

I am making this tonight for the first time "whole." I've been cutting up a loin and putting it in the crockpot.

I am roasting garlic as we speak and I'm thinking about using some leftover chipotle sauce in my mashed tators. Whatdoyathink? Anyone?

[SusieO]

Originally posted by luv2cook
I am roasting garlic as we speak and I'm thinking about using some leftover chipotle sauce in my mashed tators. Whatdoyathink? Anyone?

That sounds yummy! Please tell us how they turn out.

[DmOrtega]

My 8 year old son gave this a "thumbs-up". We didn't find this too spicy for us. It could be because our chilies had been in the fridge for a couple of weeks prior to using them. They must have lost some of the spice. Chipoltles are a new favorite in our house. We love them added to salsa. Thanks for the recipe.

[katygirl]

These were so delicious! If you haven't made them before, run, don't walk to the store and get the ingredients and make them. Seriously, they were better than any restaurant enchiladas I've ever had! The only changes I made were

* used veggie broth instead of chicken (just because I happened to have it on hand)

* used veggie broth instead of the one cup of water it called for. (the boullion cube I used to make above broth made two cups. Rather than throwing away the other cup, I decided to put it to good use)

*next time I would only use two peppers. Those suckers are hot! My husband and I like hot stuff but next time, I think I'll make this for company, so I'll make them a bit more tame

*used flour tortillas instead of corn, steamed them in the microwave to moisten them

Thanks so much lorilei!
Katy

[McSix]

These sound like something my husband and I will love. I'll try them this weekend. Jewel, is your Steak DaVinci (did I get that right?) recipe here? I'll try a search. Anything with peppers would be a huge hit at my house.

[SusanL]

she shouts, "Where is that Steak recipe?" And, "You were in Maui and you were craving Mexican food?" Where is your thread on food in Hawaii and the foods you ate, or did I miss that thread? I haven't been on a lot lately!!

[dmcgreevey]

Can anyone tell me how many servings this makes?

Thanks, Dawn

[Jewel]

Originally posted by McSix
Jewel, is your Steak DaVinci (did I get that right?) recipe here?

I don't think I've ever posted it! The recipe is at home, so I'll post it this evening. It's flank steak, tomatoes and tomato sauce, onions, peppers, and all kinds of yummy spices tossed with linguine.

[McSix]

Jewel, it sounds perfect for us! I can't wait to try it. Thanks for posting whenever you do.

[beckms]

I haven't tried lorilei's recipe yet (very soon!), but I'm a chipotle fanatic now and I must recommend Browneye's Vegetable Enchiladas with Chipotle Sauce...they are excellent!

[Guest]

Beckms,
Could you post Borneye's enchilda recipe? I searched, but couldn't find it and I would love to try it.
Thanks, Miranda

[goldilocks]

Here it is:

* Exported from MasterCook *

Roasted Vegetabe Enchiladas with Chipotle Chili Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 crookneck squash -- diced
1 sweet potato -- diced
1/2 cup corn kernels
3 cloves garlic
1/2 red bell pepper -- diced
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup red onion -- chopped
1 tomato -- seeded and diced
1 1/2 teaspoons ground cumin -- divided
1 1/2 teaspoons chili powder
1 teaspoon coriander (optional)
1 1/2 ounces spinach leaves -- whole -- chopped
(about1/4 bag baby spinach leaves)
1 can chopped green chile -- (such as Ortega)
1/2 cup chopped cilantro (optional)
6 corn tortilla
4 ounces queso fresco (or farmer's cheese) -- crumbled and divided
1 cup Monterey jack cheese -- shredded
SAUCE
1 1/2 Tablespoons flour
1 1/2 Tablespoons chili powder
1/4 teaspoon chipotle chile powder (or to taste)
8 ounces tomato sauce
1 cup vegetable broth

Preheat oven to 425º.

Place squash, sweet potato, corn, garlic, red pepper, 1 tsp. cumin, chili powder coriander, salt, and pepper in a large zip-top bag and toss.

Spread vegetables in a single layer in a casserole dish coated with cooking spray. Roast, tossing every 10 minutes, until tender, about 25 -35 minutes.

Add tomato, 1/4 cup cilantro, tomato, spinach and green chiles. Return to oven for 5 minutes to wilt the spinach.


Meanwhile, make enchilada sauce: In a small saucepan, whisk the flour with the chile powder, and the remaining cumin.

Whisk in the vegetable broth until smooth. Heat over low-medium heat until thickened.

Add the tomato sauce, chipotle chile. Cook until slightly thickened.

Remove from heat. Spread about 1/2 cup sauce on the bottom of a 13X9 X 2 baking dish

Heat the corn tortilla, one at a time, in a nonstick skillet over medium-low heat brushed with a little oil until soft and pliable. Stuff with about 2-3 tblps of the vegetable mixture and about 2 tblp. cheese, roll up and place seam side down in the baking dish coated with sauce.

Spoon extra enchilada sauce over the top, and top with cheese.


Bake at 350º for about 20 minutes, until cheese is melted and heated through. Serve topped with sliced avocado, chopped cilantro, green onions, and sour cream.


Source:
"Browneye from CL BB"

[Guest]

Thanks Goldilocks. That was fast.