Chicken Enchiladas Adobo - cooking recipe

Ingredients

1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained
3/4 cup water
1 medium onion, chopped
1 chipotle chile pepper in adobo sauce
1 tablespoon adobo sauce (optional)
1 tablespoon fresh cilantro, snipped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt or 1/4 teaspoon salt
1 tablespoon vegetable oil
1 lb chicken breast halves, skinless and boneless or 1 lb chicken thigh, skinless and boneless, cut into bite-size strips
1/2 cup corn and black bean salsa
1/2 cup sour cream
1/2 teaspoon finely shredded lime zest
8 (7 inch) flour tortillas (can also use whole wheat or multigrain)
3/4 cup monterey jack cheese or 3/4 cup chihuahua cheese, shredded
1 (2 1/4 ounce) can sliced pitted ripe olives, drained
1/2 cup sliced green onion

Preparation

Lightly grease a 13x9x2-inch baking dish; set aside.
For sauce: In medium saucepan, mix undrained tomatoes, water, chopped onion, chipotle pepper, adobo sauce (if desired), cilantro, cumin, chili powder and half of the salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat; let cool for 5 minutes. Place in a blender or food processor. Cover and blend or process until smooth.
Meanwhile, in a large skillet, heat oil over medium heat. Add chicken; cook and stir until browned and no longer pink. Remove from heat; drain off fat. Stir in salsa, sour cream, lime zest and the remaining salt.
To assemble enchiladas, spoon 1/2 cup sauce into bottom of prepared baking dish. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near edge; roll up. Place tortillas, seam sides down, in prepared baking dish. Pour remaining sauce over all.
Cover and bake in a 375 degree oven for 15 minutes. Uncover and sprinkle with cheese. Bake 10 to 15 minutes more or until heated through. Sprinkle with olives and green onions.