Spicy Chipotle Sour Cream Enchiladas are your ticket to a lively dinner that's full of flavor and just the right amount of heat. These enchiladas combine creamy, spicy, and savory elements for a dish that’s sure to become a family favorite.
Corn tortillas are the base of our enchiladas, offering a nice, slightly chewy texture. Using shredded rotisserie chicken speeds things up while providing a rich, savory base. Sour cream adds creaminess and a tangy counterpoint to the heat. Monterey Jack cheese is perfect for melting and adds a mild, creamy taste. Queso fresco delivers a crumbly, fresh burst of flavor on top. A sprinkle of fresh cilantro adds a pop of freshness and color. Onion and garlic form the aromatic base that deepens the flavor profile. Chipotle salsa is the key ingredient for that smoky, spicy punch. Chicken broth helps to thin the salsa and add depth. Lime juice brightens the whole dish with a citrusy zing. Ground cumin and smoked paprika bring warmth and a touch of earthiness. Finally, adjust with salt and pepper to taste, ensuring all flavors shine through.
Pair these enchiladas with a simple side salad of mixed greens and a light vinaigrette to balance out the richness. A side of black beans or Mexican rice can also complement the meal nicely. For drinks, a refreshing lime margarita or a cold cerveza would suit the spicy flavors well.
Start by preheating your oven to 350°F (175°C). Lightly coat a 9x13 inch baking dish with cooking spray to prevent sticking. In a large bowl, combine the shredded chicken, 1/2 cup of sour cream, 1/2 cup of Monterey Jack cheese, diced onion, minced garlic, ground cumin, smoked paprika, and a pinch of salt and pepper. Mix everything until it's well combined, ensuring the spices are evenly distributed.
In a small saucepan, gently heat your chipotle salsa with the chicken broth over medium heat. Let it warm through until they merge into a smooth sauce. Stir in the lime juice, then take it off the heat. This blend will coat your enchiladas with a spicy kick.
Lay out your corn tortillas on a clean surface and spoon the chicken mixture evenly onto each one. Roll them up snugly and place them seam-side down in your prepared baking dish. This keeps them from unrolling during baking.
Pour the warmed chipotle salsa mixture over the rolled tortillas, ensuring they’re fully covered so they soak up all that flavor while baking. Spread the remaining 1/2 cup of sour cream over the enchiladas, then sprinkle with the rest of the Monterey Jack cheese and the crumbled queso fresco.
Bake in your preheated oven for about 25 minutes, or until the cheese is melted, bubbly, and slightly golden at the edges. Once done, sprinkle with fresh cilantro for a burst of color and freshness before serving.
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