CHICKEN ADOBO ENCHILADA BAKE
We loved the Filipino and Mexican flavors in this hearty casserole. The chicken marinade gives this dish a nice little kick and pairs well with the rest of the ingredients. This is a bit of a labor of love to assemble, but the final result is worth the steps. Cheesy and spicy, this enchilada bake is delish.
Provided by Monica H
Categories Casseroles
Time 3h
Number Of Ingredients 21
Steps:
- 1. Place chicken in a plastic container. Mix vinegar, salt, Adobo seasoning, paprika, honey, olive oil, and garlic.
- 2. Pour over chicken. Cover chicken and let marinate 2-4 hours.
- 3. When ready to make the chicken, add 3 tablespoons olive oil to a ceramic baking pan and place in oven. Preheat oven to 375.
- 4. In the meantime, slice up onions into rings.
- 5. When temp is at 375, remove pan. Add onions, extra 3 garlic cloves, and chicken. Pour a splash of water into the container from marinade and pour over the top of chicken. Bake, uncovered, for 60 minutes or until chicken is done.
- 6. Remove chicken from pan, setting it aside. Let cool a bit, then roughly chop chicken and onions.
- 7. Drain black beans. In a bowl, mix together refried and black beans.
- 8. Drain corn and tomatoes. In separate bowl, mix together corn and tomatoes.
- 9. Pour out liquid from pan. Scrape any baked chicken bits from bottom of pan (don't discard bits). Pour 1 ladle of enchilada sauce into pan. Tear up tortillas; add to baking pan. Spread a few spoonfuls of bean mixture on top of tortillas.
- 10. On top of the beans, add chicken. Then add corn and tomato mixture.
- 11. Top that with cheese. Over cheese, pour 2 ladles of enchilada sauce.
- 12. Repeat layers until you run out of room! My top layer ended up being cheese topped with rest of chicken, poured over with rest of enchilada sauce. Cover with foil and bake at 375 for 50 minutes.
- 13. Uncover and set under broiler for a 5-7 minutes until cheese browned and bubbly.
- 14. Sprinkle top with chopped cilantro or scallions (optional).
CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
FREEZER CHICKEN AND ADOBO ENCHILADAS
Enchiladas are the perfect meal to make and freeze! Double the recipe and make two batches--one for tonight and one for later!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray; set aside.
- In 8-inch skillet, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute.
- Transfer mixture to medium bowl; add chicken and taco seasoning mix, and stir until well combined.
- In small food processor, process chipotle chile and enchilada sauce until smooth. Pour 1/3 cup of the enchilada sauce into baking dish, and spread in even layer. Add 3/4 cup of the enchilada sauce to the chicken mixture along with 1 cup of the cheese. Stir until well combined.
- Place slightly less than 1/2 cup of the chicken mixture along middle of each tortilla. Roll up, and place seam sides down in baking dish. Top with remaining enchilada sauce, followed by remaining cheese.
- Bake 25 to 30 minutes or until filling is hot and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.
- Freezer Directions: Line 11x7-inch pan with foil; spray with cooking spray. Make enchiladas as directed through step 5. Cover enchiladas with a layer of foil. Freeze overnight or until enchiladas are firm. Use foil to lift enchiladas out of baking dish. Place enchiladas in gallon-size resealable food-storage plastic bag until ready to use. When ready to bake, heat oven to 375°F. Place enchiladas back into 11x7-inch baking dish. Bake enchiladas, covered with foil sprayed with cooking spray, 45 minutes. Remove foil, and bake about 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.
Nutrition Facts : Calories 540, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 36 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 1 g, TransFat 1 1/2 g
ADOBO CHICKEN ENCHILADAS
Adobo Chicken Enchiladas are just like your favorite classic Mexican enchiladas recipe, but with a spicy twist! These cheesy, chicken-filled tortillas are smothered in a smoky adobo salsa that will change your life for the better!
Provided by Jessica - The Novice Chef
Time 50m
Number Of Ingredients 21
Steps:
- In a large sauté pan, heat the olive oil. Add the onions and garlic and cook on medium low for 5 minutes, until onion is softened.
- Add the remaining filling ingredients and heat till bubbly, about 2 to 3 minutes. Remove from heat and set aside.
- In a medium sauce pan, over medium heat, add all the salsa ingredients and cook for 10 minutes. The sauce should get a little thicker as it cooks.
- Place the salsa in a blender or food processor and blend well. CAREFULLY REMOVE THE LID by lifting one side of the lid at a time. Since the contents are hot the pressure inside the blender could cause the sauce to jump up and out of the blender and could burn you if the lid is removed too quickly. Vent by slowly cracking the lid on one side throughout the blending.
- Preheat the oven to 375°F and make sure a rack is on the center rung for the dish.
- Place a heaping tablespoon or two of warm filling down the middle of each tortilla. Roll up the tortilla and place seam side down in a 3 quart casserole dish. Continue until you run out of filling.
- Cover dish with foil or a lid. Place the dish on the center rack of the oven and bake for 15 minutes.
- Remove tin foil and spoon the sauce over the enchiladas. Top with the shredded cheese, then place back in the oven for 10 minutes, uncovered.
- Remove and serve with diced tomatoes, sliced fresh avocado, cilantro, and a lime wedge!
Nutrition Facts : Calories 816 calories, Carbohydrate 88 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 41 grams fat, Fiber 15 grams fiber, Protein 39 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 2583 grams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
BAKED CHICKEN ENCHILADAS
These are great for a family dinner or party. I've also cut the baked enchiladas into three sections and served them as appetizers with chips and salsa.-Elaine Anderson, Aliquippa, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion., Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.
Nutrition Facts : Calories 505 calories, Fat 25g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 1799mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
CHICKEN ENCHILADAS ADOBO
Make and share this Chicken Enchiladas Adobo recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Lightly grease a 13x9x2-inch baking dish; set aside.
- For sauce: In medium saucepan, mix undrained tomatoes, water, chopped onion, chipotle pepper, adobo sauce (if desired), cilantro, cumin, chili powder and half of the salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat; let cool for 5 minutes. Place in a blender or food processor. Cover and blend or process until smooth.
- Meanwhile, in a large skillet, heat oil over medium heat. Add chicken; cook and stir until browned and no longer pink. Remove from heat; drain off fat. Stir in salsa, sour cream, lime zest and the remaining salt.
- To assemble enchiladas, spoon 1/2 cup sauce into bottom of prepared baking dish. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near edge; roll up. Place tortillas, seam sides down, in prepared baking dish. Pour remaining sauce over all.
- Cover and bake in a 375 degree oven for 15 minutes. Uncover and sprinkle with cheese. Bake 10 to 15 minutes more or until heated through. Sprinkle with olives and green onions.
Nutrition Facts : Calories 360.3, Fat 17.9, SaturatedFat 6.5, Cholesterol 53.2, Sodium 591.4, Carbohydrate 30.1, Fiber 2.9, Sugar 3.6, Protein 19.6
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