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I grew up, and currently live, in the Midwest. Not exactly the hub of authentic Latin food. Tacos were always a staple in our family dinner rotation, but "authentic" isn't quite the word I would use to describe them (unless taco seasoning packets are authentic, but somehow I doubt!). However, my husband and I moved to Phoenix just after we got married, and were introduced to real Latin food. Man, oh man! We had been missing SO MUCH GOOD FOOD! Now I love to get as much authenticity into my recipes as I can, and having products like La Morena available is a huge help! These enchiladas are delicious, and can be personalized to your taste. They also freeze beautifully, and are a great meal to give away!
Here is what you'll need:
- 1 7oz can LaMorena chipotle peppers
- 1 7 oz can LaMorena chipotle sauce
- 2 7 oz cans tomato sauce
- 2 chicken breasts
- 1 can refried beans
- 1 1/2 C corn
- Tortillas (go with your preference. We used whole wheat)
- 2 C chicken broth
- Mexican blend cheese (if you can't find mexican blend, any soft melting cheese will work)
- Queso Fresco (optional)
LaMorena products can be found with the canned beans and other ethnic foods. I love exploring those aisles! So many new flavors, it's like an adventure!
Start by simmering your chicken breasts in the broth. I added in two seeded chipotle peppers to add a bit of that smokey flavor.
Once the chicken is cooked, allow it to cool and then shred it. I roughly chopped one of the chipotle peppers and threw it in with the shredded chicken to add some of that yummy smokey flavor. You could add more if you like the heat, or leave it out if you don't.
Now, to create your enchilada sauce, start with tomato sauce. From here you can adjust how spicy you want your sauce by adding as much or as little LaMorena chipotle sauce as you want. I used about 3/4 of a can and we thought it was perfect!
Mix together the refried beans and corn. This just makes assembling your enchiladas a bit easier.
Preheat your oven to 350. Now you're ready to start rolling! Spread some bean mixture all the way down the center of your tortilla, followed by some of the shredded chicken. Top both with a sprinkle of cheese.
Roll up your enchiladas and place them seam side down into a baking dish that has a thin layer of enchilada sauce spread on the bottom. Lather, rinse, repeat...
Once you have rolled all of your enchiladas, cover the whole dish with the rest of the sauce.
Bake at 350 for 30-40 minutes, or until everything is warmed through and gooey. If you can find it, top them with some crumbled Queso Fresco. So good!
That's it! Enjoy your smokey, spicey, gooey goodness! Like I mentioned earlier, this is a great meal to prep in advance. Make it in a disposable pan and stick it in your freezer. Grab it on a day you don't want to cook, or send to a family who could use a meal! It is delicious with a nice fresh salad and some tortilla chips.
You can find more authentic Mexican inspiration at La Morena's facebook page or by following the hashtag #VivaLaMorena on Twitter or Instagram!
What are some of your favorite Mexican dishes?
Are you a new flavor explorer or a tried and true eater?