Chicken Enchiladas Adobo

I promised I was going to give you all this recipe, just took me a little longer than I had planned!

This enchilada recipe was a huge hit at our house. I have made enchiladas in the past, but they were always pretty bland and just so-so.  This one is definitely packed with flavor and was still great as left-overs. There seems to be a lot of ingredients, but it's really not bad and actually quite easy to make.

I can't take the credit for this find, my sister-in-law passed this recipe onto me.  She has found some great ones lately.  Enjoy!

Chicken Enchiladas Adobo

Ingredients
1 14.5-oz can diced fire-roasted tomatoes, undrained
3/4 cup water
1 medium onion, chopped
1 chipotle chile pepper in adobo sauce (not sure what adobo sauce is, just used a pepper)
1 tablespoon adobo sauce (optional - probably because no one knows what it is, didn't use this)
1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt or 1/4 teaspoon salt
1 tablespoon vegetable oil
1 lb. skinless, boneless chicken breast, cut into bite-sized pieces or strips
1/2 cup corn and black bean salsa (found this at Target)
1/2 cup sour cream
1/2 teaspoon finely shredded lime peel
8 multi-grain or whole wheat flour tortillas (I only made 7, and you can use whatever tortillas you like)
3/4 cup (3 oz.) shredded cheese (I used Monterey Jack)
1 can pitted ripe black olives, sliced and drained
1/2 cup sliced green onion

Directions
1. Lightly grease a 13x9 inch baking dish; set aside.

2. For sauce: In medium saucepan, mix undrained tomatoes, water, onion, chipotle pepper, adobo sauce (if you have it), cilantro, cumin, chili powder and half the salt (I think I ended up putting in the whole 1/4 teaspoon). Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat, let cool for 5 minutes. Place in a blender or food processor, and blend/process until smooth (mine wasn't completely smooth).

3. Meanwhile, in a large skillet, heat oil over medium heat. Add chicken; cook and stir until browned and no longer pink. Remove from heat, drain if necessary. Stir in salsa, sour cream, lime peel and remaining salt.

4. To assemble enchiladas, spoon a 1/2 cup of sauce onto bottom of the prepared baking dish. Spoon 3 tablespoons of chicken mixture onto each tortilla near edge (I just eyed it); roll up.  Place tortillas, seam side down, in the prepared baking dish.  Pour remaining sauce over all.

5. Cover and bake in a 375 degree oven for 15 minutes.  Uncover and sprinkle with cheese, bake 10 to 15 minutes more or until heated through.  Sprinkle with olives and green onion.

We thought they were super yummy!!