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If you love Mexican food, you are going to LOVE these chipotle cheese enchiladas. They’re spicy, they’re smokey, and they are totally irresistible! In the past I’ve made enchiladas with canned enchilada sauce, but this time I wanted to try to make a more homemade, authentic enchilada sauce. LA MORENA® helped me get out of my canned sauce comfort zone and try new flavors. Boy, am I glad I did!
Did I mention they’re pretty simple and inexpensive to make? I love these more than my favorite local Mexican’s restaurant’s cheese enchiladas (which is saying a lot!), and plan on adding these to our regular meal rotation.
When I saw the LA MORENA® Chipotle Peppers in Adobo (7oz & 13oz) I was inspired to try something new and try making some chipotle cheese enchiladas!
Be sure to enter the fun sweepstakes right now below…
I found them at Food4Less in the aisle with the other Latin American foods.
Here are the tasty results…
Chipotle Cheese Enchiladas Recipe
- 1/2 onion, minced
- 2 cloves garlic, minced
- Olive oil
- LA MORENA® Chipotle Peppers in Adobo
- 20 oz. can tomato puree
- 2 tsp cumin
- 1/2 tsp chili powder
- Cheddar and Monterey Jack Cheese, shredded
- Corn tortillas (in the largest size you can find)
Step 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.
Step 2. Slice 3 La Morena canned chipotle peppers and add to the onion and garlic, along with 1 Tbsp. of the canned adobo sauce. Add 2 tsp. cumin and 1/2 tsp. chili powder and 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.
Step 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.
Step 4. Pour some sauce into the bottom of your 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.
Top with chopped cilantro, sliced green onions, avocados, sour cream, shredded lettuce, or whatever else makes your heart go pitter patter. I love all the toppings so I like to pile them all on top!
What makes this recipe are the LA MORENA® Chipotle Peppers in Adobo. They have such an incredible deep, smoky flavor that makes your mouth water for these chiptole cheese enchiladas. Get out of your food comfort zone with La Morena and try this recipe! You won’t be sorry.
Stay tuned to see where LA MORENA® is taking me this summer on Instagram!