Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Olive oil: 1 tablespoon
- Onion, chopped: 1 medium
- Chipotle peppers in adobo sauce, chopped: 2 (plus 1 tbsp sauce)
- Canned diced tomatoes: 1 (14.5 ounce) can
- Chicken broth: 1/2 cup
- Corn tortillas: 10
- Mexican cheese blend, shredded: 2 cups
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and shred with two forks.
- Step 3: In the same skillet, add chopped onion and cook until softened, about 5 minutes. Stir in the chopped chipotle peppers (and sauce) and diced tomatoes. Simmer for 10 minutes, then stir in the shredded chicken and chicken broth.
- Step 4: Warm the corn tortillas in a microwave or dry skillet to make them pliable.
- Step 5: Fill each tortilla with the chicken mixture and roll up tightly. Place seam-side down in the prepared baking dish.
- Step 6: Top the enchiladas with the shredded cheese and bake for 20-25 minutes, or until cheese is melted and bubbly. Let cool slightly before serving.
Notes
- For easier rolling, warm the tortillas until very pliable, preventing cracks and tears.
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheat enchiladas in the oven for best results, covering with foil to prevent the cheese from burning.
- Serve with a dollop of sour cream or a sprinkle of fresh cilantro for added flavor and a vibrant presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American