Chipotle Mushroom And Cheese Enchiladas Recipes

CHIPOTLE CHICKEN ENCHILADAS

Steps:

• Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
• Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

CHIPOTLE MUSHROOM AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until softened, 5 to 10 minutes. Add mushrooms and jalapeno pepper. Add 1 spoonful of chipotle sauce from the can. Cook, stirring frequently, over medium-low heat until mushrooms are soft and have shrunk in size, about 5 minutes more. Remove from heat.
• Pour enchilada sauce into a bowl and add 2 to 3 chipotle peppers. Smash the peppers into enchilada sauce using the side of a spoon and mix into the sauce. Pour a small amount of the combined sauce into the bottom of a 9x13-inch baking dish, just enough to coat the bottom.
• Heat each tortilla in a frying pan or directly over a burner until soft and warm, about 30 seconds each. Lay a warm tortilla on a work surface and add a spoonful of cooked mushroom mixture to the center. Sprinkle Cheddar cheese on top and roll up tortilla tightly. Place in the pan and repeat with remaining tortillas, packing enchiladas tightly side-by-side. Pour remaining sauce on top and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes. Serve hot.