Sugar, Spice & Glitter

Chipotle Chicken Enchiladas

Prep Time
Cook Time

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.