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Prior to getting married and having kids I used to travel a lot. I’ve traveled to many countries in Central America, South America, and Europe. And while my travels are not so exotic these days I like to bring home some of the fun of travel by making a lot of different recipes at home. LA MORENA® is helping me to rediscover the great flavors of enchiladas by trying something a little different and I’m sharing my new Creamy Chipotle Enchiladas recipe with you!
LA MORENA® has been here for years and will continue to be here providing you flavor and quality. It’s the flavor consumers can and have trusted and will continue to be. In the chiles and peppers category, LA MORENA® is the leader and has been providing US consumers with the highest quality products made in the style and with the taste of the authentic Mexican home and traditional recipes for over 35 years. As the premium authentic brand in the category, LA MORENA® is helping me bring home some of those flavors that I miss from my travels and discover new ones.
Right now you can enter the #VivaLaMorenaSweepstakes to win exciting prizes that will help you discover new places! #VivaLaMorenaSweepstakes (7/19 to 8/23)
I found my LA MORENA® peppers at Giant Eagle.
Creamy Chipotle Enchiladas Recipe
- 1 (7 ounce) can LA MORENA® Chipotle Peppers in Adobo
- 1 (7 ounc)e can LA MORENA® Pickled Jalapeños
- 2 pounds of chicken breasts
- 8 ounces of sour cream
- 8 ounces of Monterey Jack cheese, shredded
- 2 (10 ounce) cans of cream of chicken soup
- taco-size tortillas
- 1 (10 ounce) can fire roasted crushed tomatoes
Step 1- Take out the jalapeños from the can. Slice off the tops with the stems and remove the seeds. Dice up the jalapeños. Then combine the jalapeños, chipotle peppers, and fire roasted tomatoes. Use an immersion blender or food processor to combine them all together. If you want a little less heat then don’t add in as many jalapeños. Step 2- Put the chicken breasts into a slow cooker and cover with some of the sauce. Reserve the rest of the sauce for later. Cook the chicken on low for about 6-8 hours. Then remove the chicken and shred it. I like to use my paddle attachment on my stand mixer to do the shredding for me.
Step 3- Combine the sour cream, cream of chicken, and 1/2 cup of Monterey Jack cheese and mix to combine.
Step 4- Assemble your enchiladas. First, lay down a tortilla. Then spread on some of your sour cream/cream of chicken/ cheese mixture. Top with some of your shredded chicken. Then roll them up. If you are making more mild enchiladas then go easy on how much of the mixture you spread on now as you’ll want to reserve some to top the enchiladas in the end (Step 6).
Step 5- Bake in the oven at 350 degrees for 25 minutes.
Step 6- Next take them out of the oven. Now, there are 2 ways you can finish your enchiladas. It all just depends on how spicy you want yours to be. For spicier enchiladas top the enchiladas with the chipotle/tomato/jalapeño sauce that you reserved. Then top with Monterey Jack cheese.
For more mild enchiladas spread with the remaining cream cheese/cream of chicken/ cheese mixture top with Monterey Jack cheese.
Step 7- Put them back in the oven for 5 more minutes. Than you’re done! Dinner time!
Look at the ooey gooey cheese and the chicken peeking out of the ends!
Take your enchiladas outside and enjoy a great dinner al fresco.
So, which way do you think you’d make them?
Looking for more great summer recipes? Rediscover more recipes and flavors with LA MORENA®.
Coming soon! Check out where LA MORENA® is taking me this summer on Instagram! So keep an eye out for that!