Chipotle Adobo Chicken Enchiladas

Offer on-trend Mexican takeout with contemporary menu appeal when you serve marinated diced chicken tenders, fire-roasted green chiles, green onions, and Jack cheese in corn tortillas smothered with a ladle of rich homemade smoky chipotle chilies in adobo sauce. Top with melted Jack cheese, crisp shredded lettuce, sliced radishes, white corn tortilla chips, and a lime wedge.


Step 1

Cover tightly and slack in cooler between 32° and 36°F prior to use.


Step 2

Heat oil in saucepot; whisk in flour and cook over medium-low heat for 2 to 3 minutes. Add seasoning and whisk to blend. Slowly whisk in broth and tomato sauce; simmer over medium-low heat for 10 minutes or until sauce has thickened. Cover and chill to hold.


Step 3

Combine in large bowl with 2 cups enchilada sauce and thawed chicken. Mix thoroughly.


Step 4

To assemble enchiladas: Place 3½ ounces chicken filling down center of each tortilla. Roll closed and place seam side down on sheet pan lined with baking paper. Cover and chill below 40°F to hold.


Step 5

To assemble single serving: Arrange 2 enchiladas in microwaveable container; pour ½ cup enchilada sauce over center of enchiladas and top with 1 ounce cheese. Heat in microwave for 60 to 90 seconds or until internal temperature of chicken reaches 140°F for 15 seconds.


Step 6

Garnish with ½ ounce lettuce, 3 radish slices, and 1 cilantro sprig.

Application Uses








College & University