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Homemade Chipotle Chicken Enchiladas photo

Chipotle Chicken Enchiladas

These Chipotle Chicken Enchiladas are packed with flavor and spice! A comforting dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas:
  • 9 pieces corn tortillas
  • 1 15-ounce can crushed fire-roasted tomatoes
  • 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
  • Sour cream, green onions, cilantro, and avocado for serving Optional

Equipment

  • Large skillet
  • Oven-safe baking dish
  • Mixing bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Prepare the Sauce
    In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the crushed fire-roasted tomatoes, chicken broth, chipotle peppers, cilantro, cumin, salt, and black pepper. Stir well and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.
  2. Step 2: Prepare the Filling
    In a mixing bowl, combine the shredded rotisserie chicken, 1/2 cup of the shredded Mexican cheese, and 1/3 cup of sour cream. Mix until well combined.
  3. Step 3: Assemble the Enchiladas
    Preheat your oven to 375°F (190°C). Take a corn tortilla and dip it into the sauce, coating both sides. Place a generous amount of the chicken filling in the center and roll it up tightly. Place the rolled enchilada seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling.
  4. Step 4: Add the Sauce and Cheese
    Once all the enchiladas are in the baking dish, pour the remaining sauce over the top, ensuring each enchilada is generously covered. Sprinkle the remaining shredded cheese over the sauce.
  5. Step 5: Bake
    Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  6. Step 6: Serve
    Once out of the oven, allow the enchiladas to cool for a few minutes. Serve with dollops of sour cream, sliced green onions, fresh cilantro, and avocado if desired.

Notes

  • You can assemble the enchiladas, cover them tightly with foil, and store them in the refrigerator for up to 24 hours before baking.
  • If you want to freeze them, assemble the enchiladas and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking.
  • Leftover enchiladas can be stored in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.