Blueberry-Chipotle Enchiladas


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3 boneless, skinless chicken breasts
1 Tblsp oil
Juice of two limes
1/2 t. cumin
1/2 t. chili powder
1/4 t. garlic powder
8 oz. shredded Monterrey Jack cheese
4 large (or six smaller) tortilla shells


For Sauce:
1 8oz. package cream cheese
1/2 cup blueberries, chopped in half
chipotle peppers in adobe sauce, chopped (to taste--I added too many and it was a little too spicy)
1 can black beans
1/2 cup corn
1/2-3/4 cup Monterrey jack or cheddar cheese to top


Directions

Top the chicken with lime juice, garlic powder, cumin, and chili powder. Cook in skillet with oil over medium high heat until chicken is cooked through and juices run clear. Remove from skillet and shred (I've found that using one fork to hold the chicken in place while using the other fork to shred works well for this).


Fill each tortilla shell with 1/4 of the shredded chicken and cheese and roll up. Place seam down in a greased 9x13 pan.


Mix cream cheese, blueberries, corn, black beans, and chipotle peppers together in a small bowl. Pour mixture over tortillas in pan and then top with the extra cheese. Bake in a 350 degree oven for 30 minutes.


Questions, Comments & Reviews



More Great Recipes: Mexican
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11274 Downloads
FREE
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls