Chipotlechickenenchiladachowder Recipes

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COPYCAT CHIPOTLE® CHICKEN



Copycat Chipotle® Chicken image

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 18h15m

Yield 8

Number Of Ingredients 11

1 ounce dried chipotle chile pepper
1 ounce dried ancho chile pepper
½ cup water
½ red onion, cut into small chunks
4 cloves garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 ½ pounds skinless, boneless chicken thighs

Steps:

  • Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
  • Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
  • Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
  • Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g

CHIPOTLE CHICKEN



Chipotle Chicken image

Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.

Provided by Bethany Gorski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Yield 4

Number Of Ingredients 7

1 (7 ounce) can chipotle peppers in adobo sauce
2 tablespoons sour cream
4 skinless, boneless chicken breasts
1 cup sour cream
10 ounces baby spinach, rinsed
½ cup chicken broth
salt to taste

Steps:

  • Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
  • Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
  • Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g

CHICKEN CHOWDER WITH CHIPOTLE



Chicken Chowder With Chipotle image

A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).

Provided by SharleneW

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

1 chipotle chile, from a 7 oz. can of chipotle chiles in adobo sauce (reserve remaining chiles for another use)
1 tablespoon extra virgin olive oil
2 cups chopped onions
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cloves garlic, crushed
6 cups reduced-sodium fat-free chicken broth
1 1/2 lbs boneless skinless chicken breasts
2 medium red potatoes, cut into 1/2 inch pieces (about 12 ounces)
1 (15 1/2 ounce) can white hominy or 1 (15 1/2 ounce) can yellow hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

Steps:

  • Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
  • Finely chop chili and set chile and sauce aside separately.
  • Heat oil in large Dutch oven over medium heat.
  • Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
  • Stir in broth and bring to a boil.
  • Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
  • Remove chicken with a slotted spoon and cool slightly.
  • Shred chicken with 2 forks then cover to keep warm.
  • Remove pan from heat; let stand 5 minutes.
  • Place 1/3 of broth mixture in a blender and process until smooth.
  • Pour pureed broth mixture into a large bowl.
  • Repeat procedure in 2 more batches with remaining broth mixture.
  • Return pureed broth mixture to pan.
  • Stir in potatoes and hominy; bring to a simmer over medium heat.
  • Cook, uncovered, 20 minutes or until potatoes are tender.
  • Stir in chicken and cream; simmer 5 minutes.
  • Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
  • Serve with lime wedges.

CHIPOTLE-CHICKEN ENCHILADAS



Chipotle-Chicken Enchiladas image

A hearty dish for six in little more than a half hour? No problem. This Chipotle-Chicken Enchiladas recipe will do the trick-deliciously!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 6

1/2 red pepper, cut into thin strips
1/2 small onion, thinly sliced
3 cups shredded cooked boneless skinless chicken breasts
1 can (12 oz.) enchilada sauce, divided
1-1/2 cups VELVEETA Chipotle Shredded Pasteurized Prepared Cheese Product, divided
12 flour tortillas (6 inch)

Steps:

  • Heat oven to 375ºF.
  • Cook and stir peppers and onions in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender. Transfer to large bowl. Add chicken, 1/2 cup enchilada sauce and 3/4 cup VELVEETA; mix lightly.
  • Pour 1/2 cup of the remaining enchilada sauce into 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup chicken mixture down center of each tortilla, roll up. Place, seam-sides down, over sauce in dish; top with remaining sauce and VELVEETA. Cover.
  • Bake 15 min. or until enchiladas are heated through and VELVEETA is melted.

Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

CREAMY CHIPOTLE ENCHILADA SAUCE



Creamy Chipotle Enchilada Sauce image

I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas.

Provided by cervantesbrandi

Categories     Sauces

Time 1h5m

Yield 2 cups

Number Of Ingredients 10

2 dried red chilies (I prefer Guajillo)
1 small ancho chili (about the size of a half dollar, either a whole chile or a small piece of a large one)
2 roma tomatoes
2 garlic cloves (peeled left whole)
2 1/2 cups water
1 chipotle chile
2 teaspoons adobo sauce (reserved from the chipotle chiles)
1/4 teaspoon chicken bouillon powder (I use Knorr)
1/4 cup sour cream
salt and pepper

Steps:

  • Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
  • Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
  • Blend the mixture on high for 5 minutes.
  • Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
  • Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
  • Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
  • Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
  • Add salt and pepper to taste and Enjoy!

Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 12.7, Sodium 77.3, Carbohydrate 10.6, Fiber 1.8, Sugar 5.3, Protein 3

CHIPOTLE'S CHICKEN RECIPE BY TASTY



Chipotle's Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 1 serving

Number Of Ingredients 5

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the chicken all over with salt and pepper.
  • Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown, 4 minutes per side.
  • Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  • Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  • Enjoy!

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