Creamy Chipotle Chicken Enchiladas
Homemade enchiladas are easier to make than you might think. They also freeze and reheat well, which makes them the perfect dish to share with someone who might be in need of a hot, comforting meal. The star of these chipotle chicken enchiladas is the rich, creamy, and smoky chipotle cream sauce made with LA MORENA® Chipotle Peppers in Adobo Sauce.
Servings Prep Time
6servings 15minutes
Cook Time
55minutes
Servings Prep Time
6servings 15minutes
Cook Time
55minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large skillet over medium-high heat. Season cubed chicken with salt and pepper. Once the oil is hot, add the chicken and onion and sauté, stirring occasionally for 8 minutes. Add the minced garlic and continue sautéing until the chicken is browned and cooked completely (approximately 2 more minutes). Remove the chicken, onion, and garlic to a plate and shred the chicken using two forks. Place the shredded chicken, onion and garlic mixture into a mixing bowl and set aside.
  3. Add the chicken broth, sour cream, heavy cream, and LA MORENA® Chipotle Peppers in Adobo Sauce into a blender. Blend until the peppers are completely pureed.
  4. Stir 3/4 cup of the chipotle sauce into the shredded chicken mixture until well combined. Pour the remaining sauce into a separate mixing bowl.
  5. Layer the corn tortillas two at a time between damp paper towels on a plate, stacked on top of each other until all 12 tortillas are between paper towels on the plate. Microwave for 1 minute to soften the tortillas.
  6. To assemble the enchiladas, dip a tortilla into the chipotle sauce then scoop 1/4 cup of the chicken mixture onto the tortilla. Roll and place seam-side down into a 9”x13” baking dish. Repeat with the remaining tortillas and chicken mixture. You should be able to line 8 enchiladas side-by-side lengthwise into the baking dish, then the remaining 4 in 2 rows of 2 enchiladas crosswise next to them.
  7. Pour the remaining chipotle sauce over the top of the enchiladas, then top with shredded cheese. Bake in the pre-heated oven for 40 minutes, or until the sauce is bubbly and the cheese has browned.
  8. Top with chopped cilantro and serve.