Chipotlechickenenchiladachowder Recipes

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COPYCAT CHIPOTLE® CHICKEN

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



Copycat Chipotle® Chicken image

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

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

CHIPOTLE AND GREEN CHILE CHICKEN ENCHILADAS

Make and share this Chipotle and Green Chile Chicken Enchiladas recipe from Food.com.

Provided by Stiles McCauley

Categories     Chicken Breast

Time 45m

Yield 16 Enchiladas, 8 serving(s)

Number Of Ingredients 20



Chipotle and Green Chile Chicken Enchiladas image

Steps:

  • Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  • Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  • Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Nutrition Facts : Calories 359.6, Fat 9.4, SaturatedFat 1.5, Cholesterol 54.5, Sodium 1180.6, Carbohydrate 47.4, Fiber 7.1, Sugar 10.5, Protein 25.1

3 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breasts
salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican seasoning
1 red onion, chopped
2 garlic cloves, minced
1 cup frozen corn, thawed
5 canned whole green chilies, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28 ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded cheddar cheese, and jack cheeses
chopped cilantro leaf
chopped scallion
chopped tomato
sour cream

CHICKEN CHOWDER WITH CHIPOTLE

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



Chicken Chowder With Chipotle image

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.

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

CHIPOTLE CHICKEN

Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9



Chipotle Chicken image

Steps:

  • Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
  • Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
  • Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

4 bone-in, skin-on chicken breast halves (about 2 3/4 pounds)
Salt and pepper
2 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
4 cloves garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 chipotle pepper in adobo sauce, chopped
1 can (28 ounces) whole peeled tomatoes, coarsely chopped
Cooked rice, for serving

CHIPOTLE'S CHICKEN RECIPE BY TASTY

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



Chipotle's Chicken Recipe by Tasty image

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!

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

CHIPOTLE-CHICKEN ENCHILADAS

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



Chipotle-Chicken Enchiladas image

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

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)

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