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Chipotle Chicken Enchiladas

These Chipotle Chicken Enchiladas are a flavor-packed delight! Smoky chipotle and tender chicken wrapped in tortillas, baked to perfection.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 9 pieces corn tortillas
  • 1 15-ounce can crushed fire-roasted tomatoes
  • 1 cup chicken broth
  • 2 pieces chipotle peppers in adobo sauce
  • 2 tablespoons cilantro, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil divided
  • 2 1/2 cups shredded rotisserie chicken
  • 2/3 cup sour cream
  • 1/4 cup sliced green onion
  • 2 cups shredded Mexican cheese blend divided
  • Sour cream, green onions, cilantro, and avocado for serving

Instructions

  • In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the crushed fire-roasted tomatoes, chicken broth, chipotle peppers, cumin, salt, and black pepper. Stir well to combine and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
  • In a mixing bowl, combine the shredded rotisserie chicken, sour cream, sliced green onions, and 1 cup of the shredded Mexican cheese blend. Mix until everything is well combined and coated in the sour cream.
  • Preheat your oven to 375°F (190°C). In the prepared baking dish, spread a thin layer of the sauce on the bottom. Take a corn tortilla, fill it with a generous scoop of the chicken mixture, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
  • Once all the enchiladas are in the dish, pour the remaining sauce over the top, ensuring each enchilada is well coated. Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the sauce.
  • Drizzle the remaining 1 tablespoon of vegetable oil over the top of the enchiladas. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
  • Once baked, remove the enchiladas from the oven and let them cool slightly. Serve warm, topped with fresh cilantro, avocado, and additional sour cream and green onions, if desired.

Equipment

  • Large Skillet
  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Wooden Spoon
  • Oven

Notes

  • For a gluten-free option, ensure your corn tortillas are labeled gluten-free.
  • To make it dairy-free, substitute the sour cream and cheese with plant-based alternatives.
  • For a spicier kick, add more chipotle peppers or some diced jalapeños to the filling.