Spicy chipotle enchiladas
From jenjohnson622 15 years agoIngredients
- 1 small can chipotle chilis shopping list
- 1 medium white onion, diced shopping list
- 3 cloves garlic shopping list
- 1/2 TBSP ground cumin shopping list
- 1 1/2 pounds ground sirloin, or shredded chicken shopping list
- 18 corn tortillas shopping list
- 1/2 cup vegetable oil shopping list
- 1 jalapeno, chopped shopping list
- 1/2 cup shredded cheddar cheese shopping list
- salt and Pepepr shopping list
- enchilada sauce (as much or as little as you prefer) shopping list
How to make it
- Pre-heat oven to 400.
- Lightly grease 13x9 casserole pan.
- Heat oil in a skillet over med-high heat.
- DIP tortillas in oil, for just about 2-3 seconds. (you don't want to cook them, just basically get them wet.)
- Set tortillas aside to drain. (I recommend using cookie racks. Just put paper towels on the counter, under the rack.)
- Remove 3-4 chipotle peppers from the can and chop in a food processor with the garlic. (It will look like a sort of chunky paste.)
- Brown hamburger meat with onion.
- Once cooked through, drain any fat, and return to pan. (If you are using chicken, once it is cooked, just shred it and toss it in the pan)
- With the burner on low heat, add jalapeno, salt and pepper, and Chipotle and garlic paste.
- Mix well.
- Spoon about 2 healthy TBSP of the meat mixture into the tortillas, and roll up firmly.
- Place into 13x9 casserole dish, and top with cheese.
- Pour enchilada sauce on top of cheese, and bake, uncovered, for about 20 minutes.
The Rating
Reviewed by 2 people-
These hot Chipotle Enchiladas are right up my alley.
This is such an adaptable recipe I could easly make this vegetarian.
You have my 5 fork rating
Michaeltrigger in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments