Description
Chicken Enchiladas in Creamy Chipotle Sauce are a rich and smoky Mexican-inspired dish featuring tender shredded chicken wrapped in tortillas, smothered in a creamy, spicy chipotle sauce, and baked until bubbling and golden.
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken
- 8 small flour or corn tortillas
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup heavy cream
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce (from the can)
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onions and garlic; sauté until soft and fragrant.
- In a bowl, mix sour cream, heavy cream, minced chipotle peppers, adobo sauce, cumin, paprika, and salt and pepper.
- Add half the sauce to the chicken and mix to coat evenly.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a greased baking dish.
- Pour the remaining chipotle cream sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot with rice or beans.
Notes
- Use rotisserie chicken for a quick prep.
- Adjust chipotle amount based on preferred spice level.
- Corn tortillas are more traditional but flour tortillas hold up well in baking.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 3g
- Sodium: 710mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg