Chipotle Stuffed Chicken Tamales

Try some spicy chicken breasts stuffed with chipotle Peppers in adobo, queso fresco and cilantro!

5 from 1 vote

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Course: Main dish

Cuisine: Latin American

Keyword: chicken breast recipes, Mexican food, spicy recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 298kcal

Author: Analida Braeger

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.