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Homemade Chipotle Chicken Enchiladas photo
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Chipotle Chicken Enchiladas

Smoky chipotle enchiladas filled with creamy shredded chicken and topped with melted cheese.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 9 corn tortillas corn tortillas
  • 1 15-ounce can crushed fire-roasted tomatoes
  • 1 cup chicken broth
  • 2 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

  • Rip one of the corn tortillas into pieces and place in a blender with the crushed fire-roasted tomatoes, chicken broth, chipotle peppers, 2 tablespoons cilantro, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; blend until completely smooth to make the sauce.
  • Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, add the blended sauce, and simmer gently for about 8 minutes until slightly thickened; then remove from heat and set aside.
  • Preheat the oven broiler. In a medium bowl, combine the shredded rotisserie chicken, 2/3 cup sour cream, 1/4 cup sliced green onion, and 1 cup of the shredded Mexican cheese; season with salt and pepper to taste.
  • Place the remaining 8 tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 30 seconds to soften them.
  • Grease a 9x13-inch baking dish. Spoon about 1/3 cup of the chicken mixture down the center of each softened tortilla, roll up, and place seam-side down in the prepared dish.
  • Brush the tops of the rolled enchiladas with the remaining 1 tablespoon vegetable oil, then broil 3–5 minutes just until the tortillas begin to toast.
  • Pour the reserved sauce evenly over the enchiladas, sprinkle with the remaining 1 cup shredded cheese, and return to the broiler until the cheese is completely melted.
  • Garnish with remaining cilantro and sliced green onion, drizzle with additional sour cream if desired, and serve with sliced avocado.

Equipment

  • Blender
  • Saucepan
  • microwave-safe plate
  • 9x13 inch Baking Dish
  • Basting Brush

Notes

  • Use rotisserie chicken for quick prep.
  • Warm tortillas so they roll without cracking.
  • Adjust chipotle peppers to control heat.
  • Blend sauce until completely smooth.
  • Broil briefly to toast tortillas and melt cheese.