Smoky Chipotle Chicken Enchiladas

Discover the rich flavors of our Smoky Chipotle Chicken Enchiladas, packed with tender chicken and a hint of heat. Perfect for Mexican cuisine enthusiasts and a guaranteed crowd-pleaser.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs boneless skinless chicken breasts

1 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chipotle powder

2 cups shredded Monterey Jack cheese

10 corn tortillas

3 cups enchilada sauce

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.

3. Add chicken breasts and cook until golden brown on both sides. Remove chicken and shred with two forks.

4. Return shredded chicken to the skillet and stir in cumin, smoked paprika, and chipotle powder. Cook for another 2 minutes.

5. Pour in 1 cup of enchilada sauce, mix well, and let simmer for 5 minutes.

6. In a baking dish, spread 1/2 cup of enchilada sauce evenly at the bottom.

7. Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.

8. Pour remaining enchilada sauce over the filled tortillas and sprinkle with remaining cheese.

9. Bake for 25 minutes or until the cheese is bubbly and golden.

10. Garnish with chopped cilantro and serve hot with lime wedges.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until hot.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.