These Chipotle Chicken Enchiladas are a cozy, smoky, and creamy weeknight dinner that feels special enough for guests. They’re an effortless mashup of tender shredded chicken, a bright and slightly spicy chipotle-tomato sauce, and plenty of melty cheese — all tucked into warm corn tortillas. I love how the sauce comes together quickly in the blender, and the filling stays juicy from a mix of rotisserie chicken and sour cream. Serve with extra sour cream, sliced green onions, chopped cilantro, and diced avocado for a crowd-pleasing platter.

Why you’ll love this recipe

It’s fast to assemble: the sauce is blended in minutes, and rotisserie chicken keeps prep minimal.
Flavor-forward: fire-roasted tomatoes and chipotle peppers give a smoky heat that’s balanced by sour cream and fresh cilantro.
Comforting and cheesy: a total crowd-pleaser with gooey Mexican cheese on top.
Flexible: use store-bought tortillas and shredded chicken for a hassle-free weeknight meal.

Ingredients

▢9 corn tortillas
▢1 (15-ounce) can crushed fire-roasted tomatoes
▢1 cup chicken broth
▢2 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
Sour cream, green onions, cilantro, and avocado for serving

Make-ahead tips

You can make the sauce up to 2 days ahead and keep it refrigerated in a sealed container. Shred the chicken the day before and store it in the fridge so assembly is a breeze. If you want to assemble the enchiladas and bake later, cover the unbaked casserole tightly and refrigerate for up to 24 hours; you may need an extra 10–15 minutes of bake time if starting cold.

Equipment

Blender or food processor
Large skillet or frying pan
9×13-inch baking dish
Mixing bowl and spatula

Step-by-step directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a small amount of vegetable oil or nonstick spray.
Make the chipotle tomato sauce: Combine the can of crushed fire-roasted tomatoes, 1 cup chicken broth, 2 chipotle peppers in adobo sauce, 2 tablespoons cilantro, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender or food processor. Blend until the mixture is smooth and evenly combined. Taste and adjust seasoning if you’d like a touch more salt or a bit more cilantro for brightness.
Warm the tortillas: In a large skillet over medium heat, warm 1 tablespoon of the vegetable oil. Working one or two at a time, quickly heat each corn tortilla for about 20–30 seconds per side — you’re just making them pliable, not crispy. Stack the warmed tortillas on a plate and cover with a clean towel to keep them soft while you assemble the enchiladas.
Prepare the filling: In a mixing bowl, combine the 2 1/2 cups shredded rotisserie chicken, 2/3 cup sour cream, 1/4 cup sliced green onion, and 1 cup of the shredded Mexican cheese blend. Stir until everything is evenly mixed. The sour cream will help the filling stay creamy and bind together.
Coat the baking dish with sauce: Pour about 1 cup of the blended chipotle tomato sauce into the bottom of the prepared baking dish and spread it into an even layer. This prevents the tortillas from sticking and adds a base of flavor in every bite.
Assemble the enchiladas: Spoon roughly 1/4 to 1/3 cup of the chicken filling down the center of each warmed tortilla. Roll the tortilla around the filling and place it seam-side down in the sauced baking dish. Repeat with the remaining tortillas, arranging them snugly in a single layer. You should end up with nine filled enchiladas in the dish.
Top with sauce and cheese: Once all tortillas are arranged, pour the remaining blended chipotle tomato sauce evenly over the top so each enchilada is coated. Sprinkle the remaining 1 cup of shredded Mexican cheese blend across the sauced enchiladas in an even layer.
Bake until bubbly: Drizzle the remaining 1 tablespoon of vegetable oil over the cheese if you like a slightly glossy finish, then place the baking dish in the preheated oven. Bake for 18–22 minutes, or until the sauce is bubbling at the edges and the cheese is fully melted and starting to golden in spots.
Finish and garnish: Remove the enchiladas from the oven and let them rest for 5 minutes. This brief cooling time helps the filling settle so the enchiladas hold together when you serve. Garnish with additional sour cream, sliced green onions, chopped cilantro, and diced avocado as desired.

Serving suggestions

These enchiladas pair beautifully with a crisp green salad, cilantro-lime rice, or simply a bowl of tortilla chips for scooping. Add a squeeze of lime over the top and a few pickled onions if you like a tangy contrast. For extra heat, serve with hot sauce or more chopped chipotle peppers on the side.

Flavor notes and substitutions

If you like a milder sauce, reduce the chipotle peppers to one or remove the seeds from the peppers before blending. For more heat, add an extra pepper or a pinch of cayenne.
Swap the rotisserie chicken with pre-cooked shredded chicken breast or thigh meat; the amount should still be 2 1/2 cups shredded.
Vegetarian option: replace the shredded chicken with 2 1/2 cups of cooked, seasoned lentils or shredded, pan-roasted jackfruit and use vegetable broth instead of chicken broth.
If you prefer flour tortillas, you can use them instead of corn; warm them the same way before filling so they don’t tear when rolled.

Storage and reheating

Refrigerate any leftovers in an airtight container for up to 3 days. To reheat, place individual portions on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes or until heated through, or microwave on medium power in 1-minute increments until warmed. If frozen, cover the assembled dish tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, then increase the bake time to about 30–35 minutes, or until hot and bubbly.

Notes on ingredients

The combination of fire-roasted tomatoes and chipotle peppers creates a smoky backbone for these enchiladas. Use a good-quality crushed tomato for texture, and choose chipotle peppers from a can with adobo sauce for the best balance of smoke, tang, and gentle heat. The shredded Mexican cheese blend helps create that classic melty top, but a mix of cheddar and Monterey Jack will work fine too.

Final thoughts

These Chipotle Chicken Enchiladas are exactly the kind of dinner I turn to when I want a little weeknight indulgence without a ton of fuss. The smoky sauce and creamy filling hit all the right notes, and the recipe scales easily if you’re feeding a crowd. Whether you’re serving family or hosting friends, this dish delivers big flavor with minimal hands-on time. Enjoy!