Description
These one-skillet chipotle chicken enchiladas are smoky, creamy, and comforting—perfect for a quick and flavorful weeknight dinner. No rolling required, just layers of deliciousness in a single pan!
Ingredients
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2 cups cooked, shredded chicken
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1 tbsp olive oil
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1/2 onion, diced
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2 cloves garlic, minced
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1–2 chipotle peppers in adobo, chopped
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1 tsp ground cumin
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1 tsp chili powder
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1/2 tsp smoked paprika
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1/2 cup sour cream
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1/2 cup cream cheese (softened)
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1 cup enchilada sauce
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6 corn tortillas, torn into bite-sized pieces
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1 cup shredded Mexican cheese blend
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Fresh cilantro, for garnish
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Lime wedges, for serving
Instructions
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Sauté Base: In a large oven-safe skillet, heat olive oil over medium heat. Add onion and cook until soft, then stir in garlic and chipotle peppers.
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Add Chicken & Season: Mix in shredded chicken, cumin, chili powder, and smoked paprika. Cook for 1–2 minutes.
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Make Creamy Sauce: Stir in sour cream, cream cheese, and enchilada sauce. Simmer until smooth and warmed through.
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Add Tortillas & Cheese: Fold in tortilla pieces, then sprinkle cheese on top.
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Melt & Finish: Cover and cook for 5 minutes until cheese melts. Optional: broil 1–2 minutes for bubbly, golden top.
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Serve: Garnish with fresh cilantro and serve with lime wedges.
Notes
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Adjust heat by using more or fewer chipotle peppers.
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Use rotisserie chicken for convenience.
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Want it cheesier? Stir extra cheese into the filling before topping.
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Swap tortillas for tortilla chips for a “chilaquiles” style version.
- Prep Time: 10 minutes
- Cook Time: 20minutes
Nutrition
- Calories: 460kal
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g