Quick Chicken Chipotle Enchiladas

sliced chipotle chicken enchiladas on a small plate and in a baking dish.

Easy chicken chipotle enchiladas made with shredded chicken, salsa, and lots of cheese; these chicken enchiladas make a quick, cheap, and super tasty weeknight dinner.

Course Main Course

Cuisine Mexican

Prep Time 25

Cook Time 40

Servings -6

Calories 780kcal

Author Adina

Equipment

Baking dish of about 10x8 inches (25x20 cm)

Ingredients

6 tortillas large (corn or flour), Note 1
1 ¾ - 2 cups salsa verde 450 – 500 g 450 – 500 g
1 cup sour cream 250 g/ 9 oz
2 chipotle peppers in adobo sauce Note 2
2-3 tablespoons of adobo sauce from the can
1 teaspoon dried oregano Mexican, if available
2 cups cooked and shredded chicken 250 g/ 9 oz, Note 3
3 green onions
1 ⅓ cup grated cheese 150 g/ 5.5 oz
2 tablespoons chopped cilantro or parsley

Instructions

Preheat the oven to 400°F/ 200°C.

Prepare the ingredients:

Blend the chipotle peppers with their sauce. Mix them with salsa verde, sour cream, and oregano.
Shred the chicken and set it aside.
Slice the green onions into fine rings and set them aside.
Grate the cheese and set it aside.

Assemble the casserole

Pour 2-3 tablespoons of the chipotle mixture into the baking dish; its bottom should be covered with a thin layer of sauce.
Warm the tortillas to make them pliable (only if necessary, depending on the type of tortillas you use).
Top each tortilla with 1-2 tablespoons of the chipotle mixture and add some chicken and green onion rings. Sprinkle just a little grated cheese on each tortilla.
Roll the tortillas and fill the baking dish.
Top enchiladas: Pour the remaining sauce all over the enchiladas, then sprinkle the remaining grated cheese over the top.

Bake enchiladas:

Place the dish in the oven and bake for about 20-25 minutes until the cheese is golden and bubbly.
Top with fresh herbs just before serving.

Notes

My tortillas have a diameter of 25 cm/ 10 inches. If your tortillas are smaller, use as many as needed to fill the baking dish. You can use either flour or corn tortillas.
The remaining peppers and sauce will keep refrigerated for 1-2 months, but only if you transfer them immediately to a jar. Please don’t leave them in the can.
You can use poached chicken breast or any leftover chicken you have.
Cheddar, Monterey Jack, Gouda, or your favorite cheese for casseroles. Don’t use pre-shredded cheese; the additives it contains will prevent it from melting nicely.

Nutrition