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Creamy Chipotle Chicken Enchiladas

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Deliciously creamy and smoky chipotle chicken enchiladas, filled with shredded chicken and cheese, then baked in a rich chipotle cream sauce.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) enchilada sauce
  • 1 cup sour cream
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tbsp adobo sauce
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese, softened
  • 8 small flour tortillas
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 1/4 cup chopped fresh cilantro (optional garnish)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a skillet over medium heat, heat olive oil and sauté onions until soft. Add shredded chicken, season with salt and pepper, and mix well. Remove from heat.
  3. In a bowl, mix sour cream, cream cheese, chipotle peppers, adobo sauce, and half of the enchilada sauce until smooth and creamy.
  4. Stir half of the chipotle cream sauce into the chicken mixture along with 1/2 cup of each cheese.
  5. Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
  6. Pour the remaining chipotle cream sauce over the enchiladas and top with the remaining cheese.
  7. Bake for 20–25 minutes, or until bubbly and golden.
  8. Garnish with fresh cilantro before serving.

Notes

  • Use rotisserie chicken for a quicker prep.
  • Adjust the number of chipotle peppers for desired heat level.
  • Can be made ahead and refrigerated before baking.

Nutrition

Find it online: https://ukfinda.com/creamy-chipotle-chicken-enchiladas/