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Smoky Chicken Enchiladas with Chipotle Sauce

This dish features tender shredded chicken wrapped in tortillas coated with a rich, smoky chipotle-infused sauce and melted cheese. The enchiladas are baked until bubbling and golden, with a slightly crispy edge from the edges of the tortillas, creating a hearty and flavorful casserole with a creamy, spicy profile.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken preferably rotisserie or boiled chicken
  • 1 cup cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 4 large flour tortillas
  • 1 can chipotle peppers in adobo sauce about 2 peppers, chopped
  • 1 cup tomato sauce for the sauce base
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin ground
  • 1/2 teaspoon salt

Equipment

  • Shallow skillet
  • Mixing bowl
  • Baking dish
  • Whisk
  • Tongs
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking.
  2. In a small skillet, heat olive oil over medium heat. add minced garlic and cumin, cooking for about 30 seconds until fragrant, while the garlic turns golden and releases a warm aroma.
  3. Add chopped chipotle peppers and tomato sauce into the skillet, stirring well. Let the sauce simmer gently for 5 minutes, thickening slightly and developing a smoky aroma.
  4. Stir shredded chicken into the sauce, coating it evenly. Cook for another 2 minutes until the mixture is heated through and fragrant.
  5. Remove the skillet from heat and set the spicy chicken mixture aside. In a mixing bowl, combine shredded cheddar and mozzarella cheeses.
  6. Lay a tortilla flat on a clean surface. Spoon about 1/4 of the chicken mixture onto the center of the tortilla, then sprinkle with some cheese.
  7. Roll up the tortilla tightly to enclose the filling, then place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
  8. Pour the remaining sauce evenly over the assembled enchiladas, ensuring they are coated and the edges are slightly exposed for a crispy finish.
  9. Sprinkle the remaining cheese on top of the sauce-covered enchiladas. Place the dish in the oven and bake for 20-25 minutes, until bubbly and golden around the edges.
  10. Remove the dish from the oven and let sit for 5 minutes. Slice into portions and serve hot, with a sprinkle of fresh herbs if desired.

Notes

For extra smoky flavor, char the tortillas slightly before filling. Feel free to add chopped cilantro or a squeeze of lime for a fresh finish.