Description
These creamy chicken enchiladas are a quick and easy weeknight Mexican dinner featuring shredded chicken, corn, and a flavorful creamy chipotle sauce baked with cheese in soft tortillas.
Ingredients
Filling
- 2 cups shredded cooked chicken (can use store-bought rotisserie chicken)
- 1 cup corn (frozen or canned)
- 6-8 flour tortillas (taco size; flour, cassava, coconut, whole wheat, or low carb)
- 1 cup shredded Monterey Jack cheese or mozzarella
- 4 ounces canned diced green chiles
Sauce
- 1 cup salsa
- 1 chipotle pepper
- 1 cup sour cream or yogurt
- 1 tbsp taco seasoning
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish. Spray a 9 x 13 inch baking dish with nonstick cooking spray to prevent sticking.
- Make Sauce. In a blender, combine salsa, chipotle pepper, sour cream, taco seasoning, and a pinch of salt (consider seasoning salt content). Blend until smooth.
- Add Chilies. Stir in the canned diced green chiles into the blended sauce until evenly mixed.
- Combine Filling. Reserve 1 1/2 cups of the sauce for topping. In a bowl, mix the remaining sauce with shredded chicken, corn, and 1 cup shredded cheese.
- Assemble Enchiladas. Spoon about 1/3 to 1/2 cup of the chicken mixture onto each tortilla, roll them up, and place seam side down in the prepared baking dish.
- Add Sauce and Cheese. Pour the reserved sauce over the rolled tortillas and sprinkle with the remaining shredded cheese on top.
- Bake. Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the cheese on top is fully melted.
Notes
- Check your taco seasoning for salt content and adjust added salt accordingly; homemade taco seasoning offers better salt control.
- Store-bought rotisserie chicken and frozen or canned corn make this recipe faster and more convenient.
- To reduce fat and calorie content, use low-fat sour cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
