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Easy Chipotle chicken enchiladas photo

Chipotle chicken enchiladas

These Chipotle Chicken Enchiladas are a flavor-packed delight! Smoky, cheesy, and easy to prepare, they’ll be a hit at your dinner table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas:
  • 9 pieces corn tortillas
  • 1 can crushed fire-roasted tomatoes 15-ounce
  • 1 cup chicken broth
  • 2 pieces chipotle peppers in adobo sauce
  • 2 tablespoons cilantro
  • 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
For Serving:
  • Sour cream
  • green onions
  • cilantro
  • avocado

Equipment

  • Large Skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Sharp Knife
  • Wooden spoon

Method
 

Preparation Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the remaining sauce over the assembled enchiladas, ensuring they're well coated. Sprinkle the remaining shredded cheese on top.
  6. Preheat your oven to 375°F (190°C). Bake the enchiladas for about 20-25 minutes, or until the cheese is bubbly and golden.
  7. 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.