Mexican (chicken Adobo Enchiladas)

This recipe for Mexican Chicken Adobo Enchiladas is a delicious fusion of Filipino and Mexican flavors. The tangy and savory adobo sauce pairs perfectly with the cheesy and comforting enchiladas, creating a unique and flavorful dish that's perfect for any occasion.

Gluten Free Dairy Free If Using Dairy Free Cheese Main Course Filipino Chicken Adobo Enchiladas Mexican Filipino Fusion
Mexican (chicken Adobo Enchiladas)

Ingredients

  • 2 cups shredded cooked chicken
  • 1 cup adobo sauce
  • 1 cup shredded cheese
  • 8 small corn tortillas
  • 1/4 cup chopped cilantro
  • 1/4 cup diced onions
  • 1/4 cup sour cream (optional)
  • 1 lime, cut into wedges

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix the shredded chicken with 1/2 cup of adobo sauce.
  3. Warm the corn tortillas in a skillet or microwave to make them pliable.
  4. Divide the chicken mixture evenly among the tortillas, then roll them up and place them seam-side down in a baking dish.
  5. Pour the remaining adobo sauce over the enchiladas and top with shredded cheese.
  6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Top the enchiladas with chopped cilantro and diced onions.
  8. Serve with a dollop of sour cream, if desired, and lime wedges on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Baking dish Mixing bowl Skillet or microwave

Tools

Oven Knife Cutting board

Serving suggestions

Serve the Mexican Chicken Adobo Enchiladas with a side of Mexican rice and a fresh green salad for a complete meal.

Tips & tricks

For a spicier kick, add some chopped jalapeños to the chicken filling before rolling up the enchiladas.

Cost

$15