Adobo Chicken, Quinoa and Kale Enchiladas Chef Jose have been serving enchiladas in his restaurants for almost 20 years, and now you can taste them at your very own dinner table! This is his take on a chicken enchilada, featuring slow braised chicken breast cooked with chipotle in adobo and spice

Preparation

For the Adobo Spice:

1. Combine everything in a large mixing bowl and mix until evenly combined.

For the Adobo Roasted Chicken Breast:

1. Preheat an oven to 350*F. Preheat a plancha to medium-high heat. Oil and season both sides of the chicken with adobo spice and salt. Sear both sides of the chicken, and finish in a 350*F oven until the internal temperature reaches 165*F.

For the Tri-Color Quinoa:

1. Preheat an oven to 350*F low fan. Rinse the quinoa in cold water. Add the salted water and quinoa to a pot, and bring to a boil.
2. Once boiling, cover the pot and cook in a 350*F oven until the quinoa is tender, not mushy, and the water has evaporated (15-30 minutes depending on quantity). Remove the quinoa from the oven and cool if not using immediately.

For the Queso Mixto:

1. Mix all cheeses until evenly combined.

For the Quinoa and Veggie Base:

1. Sweat the onions with a pinch of salt and the cumin. Add the garlic and cook for 30 seconds, then remove from heat and cool. Once the onions are cool, add all ingredients to a large mixing bowl and mix until evenly combined. 

For the Chipotle Crema:

1. Add all ingredients to a pot and bring to a simmer. Simmer for five minutes, stirring occasionally. Remove from heat and blend in a Vitamix. Taste and season with salt if needed.

For the Enchilada Build:

1. Quickly dip the tortillas in 350*F oil for a few seconds to soften them. Drain on a rack and blot excess oil with a paper towel.
2. Mix the veggie base and diced chicken, then evenly fill and roll the enchiladas. Arrange the enchiladas in an appropriately sized baking dish. Top the enchiladas with chipotle crema and queso mixto, and bake in a preheated 350*F oven until the center of the enchiladas is hot and the cheese is melted.
3. Broil for a few minutes to caramelize the top of the enchiladas. Garnish with grated cotija and cilantro. Serve with arroz moro and salsa roja.

For the Arroz Moro:

1. Wash rice until water runs clear. Reserve. Preheat oven to 350°F with a fan.
2. Heat oil in a pot, add the sofrito, oregano, cumin, bay, diced onion, minced garlic, salt, cilantro and pepper. Sauté until onions are soft.
3. Remove the sofrito, combine with rice, beans (with liquid), and sofrito in a large container. Mix well. Transfer to hotel pans, fill 75% full, add water equally, cover with foil, and bake for 45-60 minutes.
4. Check, cook in 20-minute increments until rice is tender. (It’ll cook more as it rests, so don’t overcook.)

For the Salsa Roja:

1. Hard char the tomato, garlic, onion, tomatillo, and jalapeno on a plancha. Toast the chipotle and chile de arbol in a dry pan until fragrant, being careful not to burn.
2. Blend/pulse all ingredients, except EVOO, until a chunky puree forms. With the blender/food processor running, slowly incorporate the EVOO. Taste and season with salt and/or lime juice if needed.

 

Ingredients

For the Adobo Spice:

(Yield: 8oz)

• Ground Allspice: 1.2g
• Smoked Paprika: 15.3g
• Ground Cayenne: 4.2g
• Ground Black Pepper: 16.1g
• Ground Cumin: 13.6g
• Espelette Powder: 6g
• Granulated Sugar: 71.4g
• Dark Brown Sugar: 16.2g
• Ground Ancho: 9.1g
• Ground Cinnamon: 11.9g
• Ground Clove: 1.3g
• MSG: 5g
• Kosher Salt: 55.7g

For the Adobo Roasted Chicken Breast:

(Yield: 10oz)

• Boneless, Skinless, Chicken Breast: 384.2
• Adobo Spice: as needed
• Kosher Salt: as needed
• Neutral Oil: as needed

For the Tri-Color Quinoa:

(Yield: 8oz)

• Tri-Color Quinoa: 100.8g
• Salted Water: 201.6g

For the Queso Mixto:

(Yield: 8oz)

• Shredded Oaxaca: 78.2g
• Shredded Pepperjack: 78.2g
• Shredded White Cheddar: 78.2g

For the Quinoa and Veggie Base:

(Yield: 10oz)

• Cooked Quinoa: 51.7g
• Chopped Kale: 28.4g
• Yellow Onion, small dice: 21.3g
• Corn Kernels, charred: 51.7g
• Poblano Rajas, small dice: 70.9
• Roast Jalapeno, small dice: 46.8g
• Ground Cumin: 3.5g
• Queso Mixto: 48.9g
• Kosher Salt: as needed
• Garlic, minced: 5g

For the Chipotle Crema:

(Yield: 16oz)

• Heavy Cream: 308.6g
• Chipotle in Adobo: 20.3g
• Garlic, minced: 8g
• Cream Cheese: 46g
• Diced Tomato, canned: 108.3g
• Kosher Salt: 5g

For the Enchilada Build:

(Yield 8ea)

• Quinoa and Veggie Base: 10oz
• Adobo Roasted Chicken Breast, diced: 10oz
• White Corn Tortilla, 4.5”: 8ea
• Chipotle Crema: as needed/desired
• Grated Cotija: as needed/desired
• Cilantro Chiffonade: as needed

For the Arroz Moro:

(Yield: 12oz)

• Basmati Rice: 77.8g
• Yellow Onion, small dice: 13.7g
• Garlic, minced: 7.6g
• Ground Cumin: 4g
• Chiffonade Cilantro: 3.1g
• Black Beans, canned: 93.5g
• Dried Oregano: 0.2g
• Water: 124.5G
• Kosher Salt: 4.1g
• Neutral Oil: 1.1g
• Sofrito: 13.2g
• Bay Leaf: 1ea

For the Salsa Roja:

(Yield: 16oz)

• Roma Tomato, cored: 360g
• Peeled Garlic: 3g
• White Onion: 70g
• Tomatillo, husked, cored: 17.5g
• Dry Chipotle: 9g
• Dry Arbol: 0.5g
• Jalapeno: 5g
• Cilantro, fresh: 3.5g
• EVOO: 5g
• Lime Juice: 10g
• Kosher Salt: 5g

For the Build:

• Adobo Chicken, Quinoa, & Kale Enchiladas: 8ea
• Arroz Moro: 12oz
• Salsa Roja: 6oz
• Chipotle Crema: 12oz
• Grated Cotija: 0.4oz
• Cilantro Chiffonade: 0.08oz