Chipotle Cheese Enchiladas



Prep Time

15 minutes

Cooking Time

35 minutes

  • 1/2 onion, minced

  • 2 cloves garlic, minced

  • Olive oil

  • LA MORENA Chipotle Peppers in Adobo

  • 20 ounce can tomato puree

  • 2 teaspoons cumin

  • 1/2 teaspoon chili powder

  • Cheddar and Monterey Jack cheese, shredded

  • Corn tortillas, large

  • 2 tablespoons cilantro, chopped (optional)

  • 2 green onions, sliced (optional)

  • 1 avocado, sliced (optional)

  • 3 tablespoons sour cream (optional)

  • 1/2 cup lettuce, shredded (optional)

Related recipes

Recipe courtesy of Make Life Lovely!

Related  Deep Fried PB & J “Ravioli
1) Pour some olive oil in a pan and saute the onion and minced garlic over medium heat for a few minutes until the onions are translucent. Pour in the tomato puree and turn to low.

2) Slice 3 La Morena canned chipotle peppers and add to the onion and garlic, along with 1 tablespoon of the canned adobo sauce. Add 2 teaspoons cumin and 1/2 teaspoon chili powder. Simmer for about 10 minutes to blend the flavors. Remove from heat and let cool for a few minutes. Blend the chipotle enchilada sauce with an immersion blender or in a blender to make it nice and smooth.

3) Preheat the oven to 375 degrees. Place the corn tortillas on a microwave-safe plate and wrap a moist paper towel around them. Microwave for one minute to soften the tortillas.

4) Pour some sauce into the bottom of the baking pan to prevent the enchiladas from sticking. Place 1/4 cup of shredded cheese down the middle of each tortilla, then roll. Place each tortilla into the baking pan, then bake for 20-25 minutes, until the cheese is all melted.

5) Top with chopped cilantro, sliced green onions, avocados, sour cream, shredded lettuce or any other toppings of your choice.

There are no reviews yet. Be the first one to write one.