Chipotle Chicken Enchiladas
Chipotle Chicken Enchiladas made with shredded chicken, flour tortillas and a droolworthy, homemade chipotle enchilada sauce takes this classic Mexican dish to a whole new level!
Ingredients
- 8 - 10 large flour tortillas burrito-size
For Enchilada Sauce
- 5 medium tomatoes we used Roma tomatoes
- 1 tbsp olive oil
- 1/2 cup yellow onion rough chopped
- 4 cloves garlic minced
- 5 whole chipotle peppers in adobo
- 2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable stock or water
For Filling
- 1 pound chicken breasts thin, boneless and skinless
- 2 tbsp olive oil
- 2 cups shredded Monterey Jack cheese divided
- 3/4 cup sour cream
Garnish
- 1 medium jalapeno pepper (optional) sliced, stem and seeds removed
- 1 recipe Lime Cream
Instructions
- Preheat oven to 400°F. Cut stems off tomatoes. Roast on a rimmed sheet pan until soft, 35 - 40 minutes. Leave oven on.
- While tomatoes roast, heat 2 tablespoon oil in skillet over medium-high heat. Once pan is hot, add chicken breasts and cook 4 - 5 minutes per side until golden brown. Total 8 - 10 minutes or until chicken reaches internal temperature of 165°F. Remove from pan, cool slightly and use two forks to shred chicken. Set aside.
- Heat 1 tablespoon oil in same large skillet over medium-high heat. Saute onions until soft. Add garlic and cook for 1 more minute. Add tomatoes with any pan juices, chipotle peppers, cumin, oregano, salt, pepper and stock to the pan, Bring to a simmer and cook for 2 - 3 minutes.
- Carefully pour the hot sauce mixture into a blender or food processor. Pulse until smooth. Pour back into the skillet, bring to a simmer and cook for 10 minutes until thickened. Add salt, pepper to taste.
- Spread 1 cup of sauce in bottom of 9 x 13 baking dish.
- In large bowl, mix shredded chicken, 1 cup of shredded cheese and sour cream.
- Spoon about 2 tablespoon of sauce on a plate. Dredge tortilla in sauce, then flip over. Fill with 1/3 cup chicken filling mixture. roll tortilla tight and place seam side down in baking dish. Repeat with remaining tortillas and filling until all filling is used.
- Spread remaining sauce over enchiladas and sprinkle with remaining 1 cup shredded cheese. Top with sliced jalapenos. Bake in 400°F oven for 10 - 12 minutes until cheese is melted and sauce bubbly.
- Serve hot with lime cream, more shredded cheese and jalapeno slices.
Nutrition Facts
Nutrition Facts
Chipotle Chicken Enchiladas
Serving Size
2 Enchiladas
Amount per Serving
Calories
686
% Daily Value*
Fat
37
g
57
%
Saturated Fat
18
g
113
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
145
mg
48
%
Sodium
1668
mg
73
%
Potassium
1046
mg
30
%
Carbohydrates
44
g
15
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
46
g
92
%
Vitamin A
2349
IU
47
%
Vitamin C
25
mg
30
%
Calcium
578
mg
58
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.