5.0 from 3 votes
Chipotle Stuffed Chicken Tamales
Try some spicy chicken breasts stuffed with chipotle Peppers in adobo, queso fresco and cilantro!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 298 kcal
Course:
Main Course
Cuisine:
South American
Ingredients
- 2 chicken breasts
- 6 tsp chicken bouillon Knorr® Brand
- 4 tsp chipotle peppers La Morena® Chipotle Peppers in Adobo
- 8 Tbsp cilantro chopped
- 4 Tbsp queso fresco grated
- 8 corn husks
Kitchen twine to tie up stuffed breasts in the corn husks.
Avocado Garnish
- 1 avocado diced
- lime juiced
- 2 Tbsp red onion diced
- 1 Roma tomato cored, seeded and diced.
Enchilada Sauce
- 2 Tbsp canola oil
- 2 Tbsp flour
- 16 oz vegetable stock
- 1 tsp garlic powder
- ¼ tsp oregano
- 2 Tbsp chili powder
- ½ tsp cumin
- 1 pinch cinnamon
- 2 Tbsp tomato paste
Instructions
- Note: Soak corn husks in a rectangular glass dish for about 2-3 hours.
- First, make the enchilada sauce by heating oil in a small saucepan, then stir in the flour. Next quickly whisk in the vegetable stock. Add the spices, tomato paste, and stir. Turn heat to low and cook for about 20-25 minutes, or until the mixture thickens slightly. Remove from heat and set aside.
- Cut each breast in half. You will end up with 4 pieces. To prepare the chicken for stuffing place each piece on a cutting board in between 2 pieces of plastic wrap. pound each piece individually until it is about ¼ " thick.
- Sprinkle each piece with Knorr chicken boullion on both sides. Next, on each piece of chicken spread 1 ½ tsp. La Morena Chipotle Peppers in Adobo, 2 tsp. cilantro and 1 tsp. queso fresco.
- Next, in a large skillet heat olive oil and pan fry pieces until golden brown on both sides.
- Finally place the individual pieces of chicken in the center of each corn husk and tie ends to make a "hammock".
- Note: You will need two corn husks for each hammock. They need to be placed with the wide ends touching, and overlapping.
- To make the avocado garnish, place all ingredients in a small bowl and mix well.
- Serve chicken with enchilada sauce and avocado garnish.
Cup of Yum
Nutrition Information
Calories
298kcal
(15%)
Carbohydrates
14g
(5%)
Protein
17g
(34%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Cholesterol
46mg
(15%)
Sodium
876mg
(37%)
Potassium
686mg
(20%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
2025IU
(41%)
Vitamin C
10.6mg
(12%)
Calcium
109mg
(11%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 876mg | 37% |
| Potassium | 686mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 2025IU | 41% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 109mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.