Look what Jake did!
Don’t they look yummy? Trust me they are!
As I sat and did homework this evening, a sweet chocolaty smell came wafting through the air. Confused - I walked out of our bedroom and found these beauties! I have seen my husband attempt a lot of things but never baking! I am pretty darn excited about this!
Going back to school and cramming 6 credits into a three-week course is not only one of the most intense things I have ever done, but it has flipped my schedule upside down! Many of you are aware that I usually spend my Sunday mornings (with coffee in hand) clipping coupons, buying groceries, prepping ingredients for the week and baking goodies to help satisfy Jake’s sweet tooth. Life is a bit unbalanced right now, hence why Jake is doing the baking, but I did find time to cook up this yummy recipe I found in Midwest Living Magazine!
Chicken Adobo Enchilada’s
Sauce
1 can fire roasted or green chili diced tomatoes, un-drained
½ cup water
1/4 cup onion chopped
dash of cumin
dash of chili powder
dash of garlic powder
dash of onion powder
handful cilantro, chopped
1 chipotle pepper in adobo sauce, chopped (don’t use if you don’t like things Super
Spicy)
Combine all ingredients in saucepan and bring to boil.
Simmer on low and remove from heat.
Let cool a few minutes. Then add to food processor and pulse.
Filling
Shredded chicken breast (cooked according to directions)
½ c. black bean and corn salsa
½ c. sour cream
Preparation
In 9x13 pan spread thin layer of sauce to cover bottom.
Fill tortilla shell with chicken mixture, roll and set in pan.
Repeat until all filling is used.
Top with remaining sauce and bake at 375 for 15 – 20 minutes.
Note: Adobo sauce is very hot. It can be found in most grocery stores. Omit this from recipe if you do not like heat or spice in your food.
I served fresh corn off of the cob as a side. I sauté it in some butter, added cilantro for flavor and a dash of salt. It’s my new favorite way to eat corn!
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