Chipotle Chicken Enchiladas
Testade en ny maträtt idag som jag såg på Rachael Ray show i förmiddags. Var riktigt gott, men oj så mättande. Jag orkade inte ens en enchilada. Blev helt proppmätt.
Ingredients
1 rotisserie chicken
2 tablespoons EVOO – Extra Virgin Olive Oil
1 small onion, chopped*
2 cloves garlic, grated
1 to 2 tablespoons chipotle powder (depending on how much spice you like)
1/4 teaspoon (2 pinches) ground cinnamon
2 15-ounce cans chopped tomatoes with chilies
Salt
1/4 cup (about a palmful) cilantro, chopped
Juice of 1 lime
2 1/2 cups smoked cheddar cheese or any type of cheddar cheese you like, shredded
8 corn tortillas
Preparation
Preheat oven to 375°F(190 grader celcius).
Remove the skin from the chicken and discard. Tear the chicken meat from the bones, shred it, using two forks or your fingers, and reserve in a mixing bowl.
Receptet, en video hur man gör och bilderna hittar ni här
Läs även andra bloggares åsikter om Allmänt, Middag, Middagstips, Rachael Ray Show
Ingredients
1 rotisserie chicken
2 tablespoons EVOO – Extra Virgin Olive Oil
1 small onion, chopped*
2 cloves garlic, grated
1 to 2 tablespoons chipotle powder (depending on how much spice you like)
1/4 teaspoon (2 pinches) ground cinnamon
2 15-ounce cans chopped tomatoes with chilies
Salt
1/4 cup (about a palmful) cilantro, chopped
Juice of 1 lime
2 1/2 cups smoked cheddar cheese or any type of cheddar cheese you like, shredded
8 corn tortillas
Preparation
Preheat oven to 375°F(190 grader celcius).
Remove the skin from the chicken and discard. Tear the chicken meat from the bones, shred it, using two forks or your fingers, and reserve in a mixing bowl.
Preheat a medium-size saucepot with the EVOO over medium heat and sauté the onions till soft. Add in the garlic and spices, and toast a few seconds until fragrant. Add in the tomatoes with chilies and season with salt.
Cook for 10 minutes, until the flavors are well-married and the sauce is slightly thickened. Stir in the cilantro and lime juice, and remove from heat. Add a ladleful of sauce to the bowl with the chicken and toss to combine.
Reserve the remaining sauce.
Reserve the remaining sauce.
Heat tortillas by warming each side in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing in the microwave for about a minute.
Divide the chicken mixture equally among the warm tortillas and roll each one up. Add some of the reserved sauce to the bottom of a casserole or baking dish then line the dish with the rolled enchiladas, seam side down. Pour the remaining sauce over the chicken enchiladas and top with cheese.
Place in the oven and bake 15 minutes or so, until the cheese is melted, brown and bubbly. Receptet, en video hur man gör och bilderna hittar ni här
Läs även andra bloggares åsikter om Allmänt, Middag, Middagstips, Rachael Ray Show
Kommentarer
Postat av: Boktokig
Såg jättegott ut!!!! :)
Jag håller på att rensa mina bokhyllor just nu. Tänkte hinna fortsätta idag! Måste få ordning!!!
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