Spicy Chipotle Sour Cream Enchiladas

Discover this zesty twist on traditional enchiladas with our Spicy Chipotle Sour Cream Enchiladas, featuring a creamy chipotle-infused filling and tangy sour cream topping.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

12 small corn tortillas

2 cups shredded rotisserie chicken

1 cup sour cream

1 cup shredded Monterey Jack cheese

1/2 cup crumbled queso fresco

1/4 cup finely chopped fresh cilantro

1/2 cup diced onion

2 cloves garlic, minced

1 cup chipotle salsa

1/2 cup chicken broth

1 tablespoon lime juice

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Cooking spray

Instructions

1. Preheat the oven to 350°F (175°C) and lightly coat a 9x13 inch baking dish with cooking spray.

2. In a large bowl, combine shredded chicken, 1/2 cup sour cream, 1/2 cup Monterey Jack cheese, onion, garlic, ground cumin, smoked paprika, salt, and pepper. Mix until well combined.

3. In a small saucepan, heat chipotle salsa and chicken broth over medium heat until warmed through. Stir in lime juice and remove from heat.

4. Lay out the tortillas and evenly divide the chicken mixture among them. Roll up each tortilla and place seam-side down in the prepared baking dish.

5. Pour the chipotle salsa mixture over the enchiladas, ensuring they are fully covered.

6. Spread the remaining sour cream over the top of the enchiladas, then sprinkle with the remaining Monterey Jack cheese and crumbled queso fresco.

7. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.

8. Garnish with chopped cilantro before serving.

Storage

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

Reheating

Reheat in a preheated 350°F oven for 10-15 minutes or until warmed through. Alternately, microwave on high for 1-2 minutes.

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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.