Chipotle Chicken Enchiladas Recipe

Name: Chipotle Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS; 1/4 cup olive oil; 12 corn tortillas; 6 garlic cloves, minced; 1 yellow onion, diced; 2 cups chicken broth; 4 cups shredded Jack or Mexican blend cheese; 2 to 3 cups cooked, shredded chicken; 2 cups salsa; Enchilada Sauce; 3/4 cup ketchup; 2 tablespoons Dijon Mustard; 1 tablespoon Dark Brown Sugar, packed; 1/4 cup Chipotles in Adobo, chopped; 1 tablespoon Worcestershire Sauce; 2 tablespoons Cider Vinegar; 1/2 teaspoon Cinnamon

Servings: persons

INGREDIENTS
1/4 cup olive oil
12 corn tortillas
6 garlic cloves, minced
1 yellow onion, diced
2 cups chicken broth
4 cups shredded Jack or Mexican blend cheese
2 to 3 cups cooked, shredded chicken
2 cups salsa
Enchilada Sauce
3/4 cup ketchup
2 tablespoons Dijon Mustard
1 tablespoon Dark Brown Sugar, packed
1/4 cup Chipotles in Adobo, chopped
1 tablespoon Worcestershire Sauce
2 tablespoons Cider Vinegar
1/2 teaspoon Cinnamon

1
Cook chicken however you desire - poach, saute, etc. Just be sure to remove skin and bones.
2
Chop Garlic and Onion. Set aside
3
Heat oil in a pan until it shimmers. Add onions. Cook until soft, 5-10 minutes. Add garlic and cook another minute.
4
Combine sauce ingredients. Mix and add to onions and garlic. Add chicken broth and stir. Bring sauce to a boil then reduce heat and simmer about 10-15 minutes or until chickened. Stir occasionally, add salt and pepper to taste.
5
Preheat oven to 375
6
Heat tortillas: Wet 3 paper towels. Lay one on a plate and place 6 tortillas on top. Cover with 2nd paper towel and lay second 6 on top. Cover with third sheet. Microwave on high for 2 minutes.
7
Remove thickened sauce from heat. Ladle a scoop of it into a baking dish. One at a time, take a tortilla and dip it in the sauce. Then fill the tortilla with chicken and cheese - not too full or it'll rip. Roll tortilla and place it in baking dish, seem side down. Pour rest of remaining sauce over enchiladas and top with rest of cheese.
8
Bake for 15 minutes. Serve with salsa!

1429

kcal

Calories

Fat

126

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: INGREDIENTS, 1/4 cup olive oil, 12 corn tortillas, 6 garlic cloves, minced, and more.

Yes, Chipotle Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chipotle Chicken Enchiladas

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