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Quick Chicken Chipotle Enchiladas

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Quick Chicken Chipotle Enchiladas are a flavorful and easy-to-make twist on a classic Mexican dish, with smoky chipotle, tender chicken, and gooey melted cheese wrapped in soft tortillas.

Ingredients

  1. 2 cups cooked, shredded chicken (rotisserie chicken works great)
    1 can (7 oz) chipotle peppers in adobo sauce, minced
    1 cup shredded cheddar cheese (or Mexican blend)
    1 cup enchilada sauce (store-bought or homemade)
    8 small corn or flour tortillas
    1 small onion, finely chopped
    1 tablespoon olive oil
    1 teaspoon ground cumin
    1 teaspoon garlic powder
    Salt and pepper, to taste
    Fresh cilantro, chopped (for garnish)
    Sour cream (optional, for serving)

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C).

  1. Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Stir in the minced chipotle peppers, ground cumin, garlic powder, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld together.
  2. Add the chicken: Add the shredded chicken to the skillet and stir to combine with the chipotle mixture. Add about 1/2 cup of the enchilada sauce to the chicken mixture and stir. Cook for 2-3 more minutes to heat the chicken through. Remove from heat and set aside.
  3. Assemble the enchiladas: Lightly grease a baking dish with cooking spray or olive oil. Place one tortilla in the dish, then spoon about 2-3 tablespoons of the chicken mixture onto the center of the tortilla. Sprinkle with a little shredded cheese, then roll the tortilla tightly around the filling. Repeat for all tortillas and arrange the rolled enchiladas seam-side down in the baking dish.
  4. Add the sauce: Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas, making sure they are well coated. Sprinkle the remaining cheese over the top.
  5. Bake the enchiladas: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
  6. Serve: Garnish with freshly chopped cilantro and serve with a side of sour cream, rice, or beans, if desired. Enjoy!

Notes

  • Vegetarian version: Replace the chicken with black beans or roasted vegetables like zucchini, bell peppers, and sweet potatoes for a hearty vegetarian option.
  • Spicy kick: Add extra chipotle peppers or a few dashes of hot sauce to increase the heat.
  • Cheese variations: Swap out the cheddar cheese for Monterey Jack, pepper jack, or a combination of your favorite cheeses.
  • Make it gluten-free: Use gluten-free corn tortillas for a gluten-free version of this recipe.
  • Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven or microwave for 2-3 minutes until heated through.

Nutrition

Find it online: https://thefamilycooking.com/quick-chicken-chipotle-enchiladas/