Chipotle Chicken Enchiladas Recipe Image
Sugar, Spice & Glitter

Chipotle Chicken Enchiladas

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Featured in Mission Tastemakers
Prep Time
30
 minutes
Cook Time
46
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 16

    Mission Extra Thin Yellow Corn Tortillas
  • 1

    lb Boneless, skinless chicken breasts (approx 3)
  • 3

    cups Red enchilada sauce
  • 1

    tsp Adobo seasoning
  • 1

    tsp Chipotle pepper (ground)
  • 1

    cup Queso fresco, crumbled
  • 1

    4oz can Green chiles
  • Chipotle hot sauce, to taste
  • 2

    Tbsp Olive oil
  • 4

    cups Shredded cheese of choice
  • Sour cream, optional garnish
  • Cilantro, optional garnish

INSTRUCTIONS


  • Step 1

    Preheat oven to 350F.

  • Step 2

    Place chicken in a stockpot or dutch oven. Add the enchilada sauce, adobo seasoning and chipotle pepper. Heat over medium-low heat for 20-30 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165F and shreds easily when pierced with a fork.

  • Step 3

    To shred the chicken, you can use two forks or an electric mixer. For safety (no hot splattering sauce), remove the chicken from the stockpot and place in a large bowl for the shredding process.

  • Step 4

    Once the chicken is shredded, combine with 1/2 cup of the enchilada sauce it was cooked in, queso fresco, green chiles and chipotle sauce. Season with more adobo and chipotle pepper, if desired.

  • Step 5

    Place the Mission Extra Thin Yellow Corn Tortillas on a baking sheet and lightly coat (or spray) with oil.

  • Step 6

    Heat tortillas for 2 minutes to make pliable. (Do not over bake or you will end up with tostadas.)

  • Step 7

    Working quickly, place the warmed tortillas on a clean surface and add 2 Tablespoons of the enchilada filling to each. Roll and place in the two baking dishes. Each dish should have approximately 8 rolled enchiladas.

  • Step 8

    Pour 1/2 to 1 cup of enchilada sauce over each baking dish full of enchiladas and sprinkle on two cups of cheese per dish. Cover each dish with tin foil.

  • Step 9

    Increase the oven temperature to 450F and when fully heated, bake the enchiladas for 10 minutes, then remove the tinfoil and bake for an additional 3 minutes to melt the cheese.

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