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Chipotle Chicken Enchiladas made with shredded chicken, flour tortillas and a droolworthy chipotle enchilada sauce that takes this classic Mexican dish to a whole new level! #mustlovehomecooking

Chipotle Chicken Enchiladas

686kcal
5 from 1 vote
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Prep 5 minutes
Cook 55 minutes
Total 1 hour
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!
Servings 8 large enchiladas
Course Dinner
Cuisine Mexican

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

Equipment

Instructions

  1. Preheat oven to 400°F. Cut stems off tomatoes. Roast on a rimmed sheet pan until soft, 35 - 40 minutes. Leave oven on.
  2. 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.
  3. 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.
  4. 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.
  5. Spread 1 cup of sauce in bottom of 9 x 13 baking dish.
  6. In large bowl, mix shredded chicken, 1 cup of shredded cheese and sour cream.
  7. 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.
  8. 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.
  9. Serve hot with lime cream, more shredded cheese and jalapeno slices.

Nutrition

Serving2EnchiladasCalories686kcalCarbohydrates44gProtein46gFat37gSaturated Fat18gPolyunsaturated Fat3gMonounsaturated Fat13gTrans Fat1gCholesterol145mgSodium1668mgPotassium1046mgFiber4gSugar10gVitamin A2349IUVitamin C25mgCalcium578mgIron4mg

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