Chipotle chicken enchiladas
If you’re searching for a comforting and flavorful meal that brings the essence of Mexican cuisine to your table, look no further than these chipotle chicken enchiladas. Bursting with smoky flavor from chipotle peppers and packed with tender shredded chicken, this dish is both satisfying and easy to prepare. Served with a creamy sauce and topped with fresh garnishes, these enchiladas are sure to become a favorite in your household.
What You’ll Love About This Recipe
- Flavor Explosion: The combination of chipotle peppers and fire-roasted tomatoes creates a rich, smoky sauce that enhances the taste of the chicken.
- Quick and Easy: Using rotisserie chicken saves time without compromising on flavor.
- Customizable: You can easily adjust the spice level and toppings to suit your taste.
- Perfect for Meal Prep: These enchiladas reheat beautifully, making them great for leftovers.
What Goes In
- 9 corn tortillas: The perfect wrap for your enchiladas, providing a delightful texture.
- 1 (15-ounce) can crushed fire-roasted tomatoes: Adds depth of flavor to the sauce.
- 1 cup chicken broth: To create a rich and savory sauce.
- 2 chipotle peppers in adobo sauce: Infuses a smoky heat that elevates the dish.
- 2 tablespoons cilantro: Freshness and brightness to balance the flavors.
- 1/2 teaspoon ground cumin: Adds an earthy note to the filling.
- 1/2 teaspoon salt: Enhances all the flavors.
- 1/4 teaspoon black pepper: A touch of spice.
- 2 tablespoons vegetable oil, divided: For cooking the sauce and tortillas.
- 2 1/2 cups shredded rotisserie chicken: Quick and flavorful protein source.
- 2/3 cup sour cream: Creaminess for the filling and for drizzling on top.
- 1/4 cup sliced green onion: Adds crunch and color.
- 2 cups shredded Mexican cheese blend, divided: Melts beautifully and adds richness.
- Sour cream, green onions, cilantro, and avocado for serving: Fresh toppings that elevate the dish.
Recommended Tools
- Large skillet: For cooking the sauce and filling.
- Mixing bowl: To combine the chicken and seasonings.
- 9×13 inch baking dish: Perfect size for baking your enchiladas.
- Sharp knife: For chopping vegetables and herbs.
- Wooden spoon: Ideal for stirring and mixing.
Chipotle chicken enchiladas Made Stepwise
Step 1: Prepare the Sauce
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the crushed fire-roasted tomatoes, chicken broth, chipotle peppers, ground cumin, salt, and black pepper. Stir well and bring to a simmer, allowing the flavors to meld for about 10 minutes.
Step 2: Mix the Filling
In a mixing bowl, combine the shredded rotisserie chicken, 2/3 cup of sour cream, cilantro, and half of the shredded cheese. Mix until everything is well incorporated.
Step 3: Warm the Tortillas
In a separate skillet, heat the remaining tablespoon of vegetable oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side to make them pliable. This step helps prevent the tortillas from tearing when filled.
Step 4: Assemble the Enchiladas
Spread a thin layer of the sauce in the bottom of a 9×13 inch baking dish. Take a warm tortilla, spoon about 1/3 cup of the chicken filling into the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Step 5: Top with Sauce and Cheese
Pour the remaining sauce over the assembled enchiladas, ensuring they’re well coated. Sprinkle the remaining shredded cheese on top.
Step 6: Bake
Preheat your oven to 375°F (190°C). Bake the enchiladas for about 20-25 minutes, or until the cheese is bubbly and golden.
Step 7: Garnish and Serve
Once baked, remove from the oven and let them cool for a few minutes. Top with sliced green onions, additional cilantro, avocado, and a dollop of sour cream before serving.
Seasonal Serving Ideas
- Winter: Serve with a side of warm Mexican rice and black beans.
- Spring: Pair with a fresh garden salad topped with lime vinaigrette.
- Summer: Enjoy with grilled corn on the cob and watermelon salad.
- Fall: Accompany with roasted sweet potatoes and a pumpkin spice dessert.
Chef’s Notes
- Feel free to adjust the number of chipotle peppers based on your spice tolerance.
- If you prefer, you can use homemade shredded chicken in place of rotisserie chicken.
- For a vegetarian option, substitute the chicken with sautéed vegetables or black beans.
- These enchiladas freeze well; just wrap them tightly in foil before freezing.
Shelf Life & Storage
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and bake in a preheated oven until hot throughout.
Common Qs About Chipotle chicken enchiladas
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Just add an extra 5-10 minutes to the baking time if baking from cold.
What can I substitute for sour cream?
If you’re looking for a lighter option, Greek yogurt works wonderfully as a substitute for sour cream, providing a similar tangy flavor.
Can I use flour tortillas instead of corn?
While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. Just keep in mind that they will have a different texture and flavor.
How do I make these enchiladas spicier?
To increase the spice level, add more chipotle peppers, or include diced jalapeños in the filling. You can also top the enchiladas with a spicy salsa before serving.
Serve with These
- Guacamole: Creamy avocado dip that complements the enchiladas.
- Mexican Rice: A flavorful side that pairs perfectly with enchiladas.
- Refried Beans: A classic accompaniment to any Mexican meal.
- Salsa: Fresh, zesty salsa adds a refreshing kick.
Next Steps
Now that you have the recipe for chipotle chicken enchiladas, it’s time to get cooking! Gather your ingredients, round up your family or friends, and enjoy this delicious meal together. Don’t forget to share your creations on social media and tag your favorite food bloggers! Happy cooking!
Chipotle chicken enchiladas
Ingredients
Equipment
Method
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the crushed fire-roasted tomatoes, chicken broth, chipotle peppers, ground cumin, salt, and black pepper. Stir well and bring to a simmer, allowing the flavors to meld for about 10 minutes.
- In a mixing bowl, combine the shredded rotisserie chicken, 2/3 cup of sour cream, cilantro, and half of the shredded cheese. Mix until everything is well incorporated.
- In a separate skillet, heat the remaining tablespoon of vegetable oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side to make them pliable.
- Spread a thin layer of the sauce in the bottom of a 9x13 inch baking dish. Take a warm tortilla, spoon about 1/3 cup of the chicken filling into the center, and roll it up tightly. Place seam-side down in the baking dish.
- Pour the remaining sauce over the assembled enchiladas, ensuring they're well coated. Sprinkle the remaining shredded cheese on top.
- Preheat your oven to 375°F (190°C). Bake the enchiladas for about 20-25 minutes, or until the cheese is bubbly and golden.
- Once baked, remove from the oven and let them cool for a few minutes. Top with sliced green onions, additional cilantro, avocado, and a dollop of sour cream before serving.
Notes
- Feel free to adjust the number of chipotle peppers based on your spice tolerance.
- If you prefer, you can use homemade shredded chicken in place of rotisserie chicken.
- For a vegetarian option, substitute the chicken with sautéed vegetables or black beans.
