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Homemade Chipotle Chicken Enchiladas recipe photo

Chipotle Chicken Enchiladas

Smoky chipotle sauce coats tender shredded chicken rolled in corn tortillas for a quick, crowd-pleasing enchilada bake.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Blender or Food Processor
  • Saucepan
  • microwave-safe plate and damp paper towel
  • 9x13 inch Baking Dish
  • basting brush or spoon
  • Mixing Bowl
  • oven broiler

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
 

  • Tear one corn tortilla into pieces and add to a blender with the crushed fire-roasted tomatoes, chicken broth, 2 chipotle peppers, 2 tablespoons chopped cilantro, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; blend until very smooth.
  • Heat 1 tablespoon of the vegetable oil in a saucepan over medium heat, pour in the blended sauce, and simmer for about 8 minutes until slightly thickened; 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 about 30 seconds to soften.
  • Grease a 9x13-inch baking dish. Spoon about 1/3 cup of the chicken mixture down the center of each softened tortilla and roll up; place seam-side down in the prepared dish.
  • Brush the tops of the rolled enchiladas with the remaining 1 tablespoon of vegetable oil and broil 3–5 minutes until the tortilla tops are lightly toasted.
  • Pour the warm chipotle-tomato sauce over the enchiladas and sprinkle the remaining 1 cup of shredded cheese on top.
  • Broil just until the cheese is completely melted and bubbly, then remove from the oven.
  • Garnish with chopped cilantro and additional sliced green onion, drizzle with sour cream, and serve with avocado slices.

Notes

  • Use rotisserie chicken to save time.
  • Warm tortillas so they roll without cracking.
  • Adjust chipotle peppers to control heat.
  • Blend thoroughly for a smooth sauce.
  • Broil briefly to avoid burning the cheese.