ROASTED CHIPOTLE CHICKEN ENCHILADAS
My Roasted Chipotle Chicken Enchiladas have an amazing smoky, spicy, tomatoey rich flavor. They are a family-friendly, feed a crowd meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at communitykitchen.co.
Cooking tools:
- Food processor
- Dutch oven
- Baking dish
- Oven
- Stove
- Baking sheet
- Whisk
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
- Chef's knife
- Cutting board
- Tongs
Ingredients
- 4 chicken breasts, skin on and boneless
- 1/4 C olive oil
- 1 yellow bell pepper, seeded and quartered
- 3 chipotle peppers in adobe sauce, chopped
- 1 large yellow onion, peeled and quartered
- 4 garlic cloves, crushed
- 1 bunch kale, stemmed
- 1 T ground cumin
- 6 oz tomato paste
- 28 oz fire roasted crushed tomatoes
- 2 C chicken stock
- 1 t adobe sauce
- 2 C queso fresco, crumbled
- salt
- pepper
- 12 flour tortillas
- 1 C sour cream
- 1 lime, juiced
- microgreens (optional)
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