flyinglentris
Disabled and Retired Veteran
Chocolate Adobo Chicken Enchiladas:
Ingredients:
1) Chicken, half breast - 1
2) Tomato - 1
3) Onion - 3 slices
4) Anaheim pepper - 1
5) Tomato Paste - 3 to 4 Oz.
6) Half n half - 1/4 cup
7) Cocoa Powder - 3 tblspns.
8) Kahlua - 1/4 cup
9) Adobo - 3 to 4 tblspns.
10) Tortillas - 3 to 4
11) Fiesta blend shredded cheese - 1/4 cup
12) Cilantro - as desired
Procedure:
NOTE: Prepare in advance, side dishes that will go with the enchiladas.
NOTE: Sides may include refried beans, Spanish rice, a small salad and tortilla chips with salsa, sour cream and guacamole dips.
1) Pan fry the chicken half breast.
2) Shred the chicken.
3) Dice the tomato.
4) Julienne cut the onion and Anaheim pepper.
5) Add the chicken in a line down the middle of each tortilla.
6) Add the tomato, pepper and onion on top of the chicken.
7) Sprinkle on cilantro.
8) Roll the tortillas around the added content to create enchiladas.
9) Place the enchiladas in a baking pan, side by side.
10) Blend tomato paste, adobo, half n half and kahlua.
11) On low heat cook the adobo sauce part.
12) Add the cocoa powder as the sauce becomes consistent.
13) Continue to heat the sauce on low heat and stir well.
14) Cover each enchilada with the sauce.
15) Sprinkle on shredded cheese blend.
16) Preheat oven to 350F.
17) Bake the enchiladas for about 20 minutes.
NOTE: Bake until sauce bubbles and cheese melts.
NOTE: Heat any side dish elements that should be hot, at this time.
18) Serve the enchiladas with prepared sides.
Ingredients:
1) Chicken, half breast - 1
2) Tomato - 1
3) Onion - 3 slices
4) Anaheim pepper - 1
5) Tomato Paste - 3 to 4 Oz.
6) Half n half - 1/4 cup
7) Cocoa Powder - 3 tblspns.
8) Kahlua - 1/4 cup
9) Adobo - 3 to 4 tblspns.
10) Tortillas - 3 to 4
11) Fiesta blend shredded cheese - 1/4 cup
12) Cilantro - as desired
Procedure:
NOTE: Prepare in advance, side dishes that will go with the enchiladas.
NOTE: Sides may include refried beans, Spanish rice, a small salad and tortilla chips with salsa, sour cream and guacamole dips.
1) Pan fry the chicken half breast.
2) Shred the chicken.
3) Dice the tomato.
4) Julienne cut the onion and Anaheim pepper.
5) Add the chicken in a line down the middle of each tortilla.
6) Add the tomato, pepper and onion on top of the chicken.
7) Sprinkle on cilantro.
8) Roll the tortillas around the added content to create enchiladas.
9) Place the enchiladas in a baking pan, side by side.
10) Blend tomato paste, adobo, half n half and kahlua.
11) On low heat cook the adobo sauce part.
12) Add the cocoa powder as the sauce becomes consistent.
13) Continue to heat the sauce on low heat and stir well.
14) Cover each enchilada with the sauce.
15) Sprinkle on shredded cheese blend.
16) Preheat oven to 350F.
17) Bake the enchiladas for about 20 minutes.
NOTE: Bake until sauce bubbles and cheese melts.
NOTE: Heat any side dish elements that should be hot, at this time.
18) Serve the enchiladas with prepared sides.