Tex-Mex
Free recipe
Chipotle Chicken Enchiladas
Shredded chicken rolled in corn tortillas under smoky chipotle-tomato sauce and melted cheese.
In the kitchen
Ingredients
- 3 cups cooked shredded chicken
- 12 corn tortillas
- 2 cups chipotle enchilada sauce
- 2 cups shredded jack and cheddar
- 1/2 cup sour cream
- 1/2 cup chopped onion
- 2 chipotle chiles in adobo
- Cilantro
Method
Warm the tortillas 5 seconds per side over a flame to make them pliable.
Mix chicken, sour cream, half the cheese, and onion.
Roll the filling and place seam down in a baking dish. Pour sauce over top and scatter remaining cheese.
Bake at 375 F for 25 minutes until bubbly. Top with cilantro before serving.
Cook the rest of Tex-Mex
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