easy Adobo Chicken enchiladas
Altered HomeChef Recipe
1 Red Onion
1 Jalapeño Pepper
1 cooked Rotisserie Chicken
2 Tbsp. Taco Seasoning
3 oz. Corn Kernels
4 oz. Shredded Mild Cheddar
8 fl. oz. Red Enchilada Sauce (I like to use 2 cans)
6 Small Flour Tortillas
2 oz. Sour Cream
Preheat oven to 425 degrees
Thoroughly rinse produce and pat dry
Prepare a casserole dish with cooking spray
Peel and halve onion. Cut halves into ½" dice. Cut a few thin rounds from pointed end of jalapeño pepperfor garnish. Stem, seed, and mince remaining jalapeño. Discard seeds if you prefer less spice. Pat chicken breasts dry.
Shred your Rotisserie Chicken, place in large bowl, and combine with taco seasoning.
Using a saute pan, add 1 tsp. olive oil, onion, and minced jalapeño (to taste) to hot pan. Cook until beginning to soften, 2 minutes. Add corn and cook until vegetables are tender, 2-3 minutes. Remove from burner. Season with ¼ tsp. salt and stir in shredded chicken and ¼ the cheese (reserve remaining for topping enchiladas). Set aside and cool 2-3 minutes.
Pour ¼ cup enchilada sauce in prepared casserole dish, coating bottom. Place one tortilla on a clean cutting board. Add ⅓ cup filling to tortilla, roll up tightly (ensure tortilla ends overlap slightly), and place in casserole dish seam-side down. Repeat for remaining five tortillas. Don't overfill tortillas. Any leftover filling can be placed in casserole dish around enchiladas or served on the side.
Pour remaining enchilada sauce over enchiladas and top with remaining cheese. Spray a piece of foil with cooking spray and place over casserole dish sprayed-side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 5-7 minutes.
Place three enchiladas on a plate. Ladle any remaining sauce from casserole dish on plate with enchiladas. Garnish with sour cream and jalapeño rounds (to taste).