Fire-Roasted Chipotle Enchiladas
Delve into these fire-roasted chipotle enchiladas that bring a smoky and spicy twist to the classic Mexican dish. Perfect for those who crave a bold flavor experience.
Prep time: 15 minutesCook time: 20 minutesServes: 4
Ingredients
8 oz fire-roasted tomatoes
4 oz chipotle peppers in adobo sauce
12 corn tortillas
2 cups shredded Oaxaca cheese
1 cup diced onions
2 tbsp olive oil
1 cup vegetable broth
1 tsp ground cumin
1 tsp smoked paprika
Salt to taste
Fresh cilantro for garnish
Instructions
1. Preheat the oven to 375°F.
2. In a blender, combine fire-roasted tomatoes, chipotle peppers, cumin, smoked paprika, and a pinch of salt. Blend until smooth.
3. In a saucepan over medium heat, add olive oil and sauté onions until translucent.
4. Pour the blended sauce into the saucepan with onions and cook for 5 minutes, stirring occasionally.
5. Add vegetable broth to the sauce, bring to a simmer, and cook for another 5 minutes.
6. Lightly fry the corn tortillas in a separate pan with a little oil until pliable.
7. Dip each tortilla in the sauce and fill with a handful of shredded Oaxaca cheese.
8. Roll the tortillas and place them seam-side down in a baking dish.
9. Pour remaining sauce over the enchiladas and sprinkle with more cheese.
10. Bake in the oven for 20 minutes or until the cheese is bubbly and golden.
11. Garnish with fresh cilantro before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
