Chipotle Chicken Enchilada Bake

Prep Time
Cook Time
  • Ingredients & Instructions



  • 8

    Mission Gluten Free Soft Taco Flour Tortillas
  • 1

    Rotisserie chicken, bones and skin discarded, meat shredded
  • ¼

    cup water
  • 1

    tsp chipotle seasoning
  • 1

    cup cheddar cheese, shredded
  • ½

    cup sour cream
  • ½

    cup red onion, diced
  • 1

    cup salsa, chunky
  • salt and pepper to taste


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  • Step 1

    Pre-heat a conventional oven to 350°F.

  • Step 2

    In a large sauté pan, over medium heat, add chicken, water and chipotle seasoning. Mix well to combine, and heat until chicken has reached an internal temperature of 165°F on a thermometer.

  • Step 3

    Warm the tortillas by heating in a skillet over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds.

  • Step 4

    On each tortilla, spread 1 tbsp. sour cream down the middle of the tortilla, then sprinkle with 1 tbsp. shredded cheese, 1 tbsp. diced onions, and ¼ cup chicken. Roll each tortilla so both ends are still open and place them, seam side down in a greased baking dish. Repeat for remaining tortillas, lining them side by side in the baking dish.

  • Step 5

    Spread 1 cup salsa over the top of the enchiladas and sprinkle remaining ½ cup of cheese over the entire dish. Cover the pan with aluminum foil and bake for 20-25 minutes, or until heated through and the cheese is melted. Serve.

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