Saleh’s Plate · By Saleh Alkhalifa

Classic Chicken Enchiladas with Adobo Peppers

Cook Classic Chicken Enchiladas with Adobo Peppers with Saleh’s Plate.

Ingredients

Filling

  • 2 cups cooked, shredded chicken
  • 1 tbsp olive oil
  • ½ small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt and ¼ tsp black pepper
  • 1 tbsp adobo sauce (from canned chipotle peppers)
  • ½ cup shredded cheese (cheddar or Monterey Jack)

Enchilada Sauce

  • 1 tbsp olive oil and 1 tbsp adobo sauce
  • 1 cup tomato sauce and ¼ cup chicken broth
  • ½ tsp chili powder
  • ½ tsp cumin and ½ tsp oregano

Assembly

  • 6 small corn tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving)

Instructions

  1. Heat olive oil in a pan over medium heat. Sauté onions and garlic until soft. Add cumin, smoked paprika, salt, and pepper. Stir in shredded chicken, adobo sauce, and cheese. Mix well, then set aside.
  2. In the same pan, heat olive oil and add tomato sauce, adobo sauce, chili powder, cumin, oregano, and chicken broth. Simmer for 5 minutes until slightly thickened.
  3. Preheat oven to 375°F (190°C). Lightly warm tortillas to prevent cracking. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish. Pour the enchilada sauce over the top and sprinkle with shredded cheese.
  4. Bake for 20 minutes, until cheese is melted and bubbly.
  5. Garnish with fresh cilantro and drizzle with sour cream.