Chicken and Chipotle Enchiladas

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 620, total fat 43 G., saturated fats 15 G., proteins 28 G., carbohydrates 38 G., fiber 6 G., cholesterol 95 mg, sodium 1176 mg, sugar 5 G.

These Mexican chicken and cheese filled tubes are baked in the oven under a layer of tomato and chipotle sauce, which imbues them with a spicy, smoky flavor. For the filling, use grilled chicken and two types of cheese (Monterey Jack and Cheddar) for a rich, multi-faceted flavor. Serve the enchiladas hot with fresh avocado and green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

9 corn tortillas
1 can (425 g) canned mashed fire-roasted tomatoes
1 cup lightly salted chicken broth
2 tablespoons fresh cilantro, tightly packed
Half a small chipotle pepper in adobo sauce + 1 teaspoon of jarred adobo sauce
0.5 tsp ground cumin
2 tbsp vegetable oil + more as needed
2 cups shredded grilled chicken (skin removed; about 200g)
0.5 cup sour cream
1 cup grated Monterey Jack cheese (about 100 g)
1 cup grated cheddar (about 100 g)
Diced avocado and sliced green onions, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to grill mode.
Tear one tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; blend until smooth.

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sauce from the blender and cook, stirring occasionally, until slightly thickened, 6-8 minutes. Remove from heat and season with 1/2 teaspoon of salt and freshly ground black pepper to taste.
Meanwhile, grease a 9 x 13-inch baking dish with vegetable oil. In a medium bowl, combine the chicken, sour cream, 1/2 cup of each cheese, and a pinch of salt and black pepper. Microwave the remaining 8 tortillas according to package directions. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla and roll to seal the filling inside. Arrange the tortillas in the prepared baking dish and brush with the remaining 1 tablespoon of vegetable oil.
Grill the enchiladas until golden brown, 3-5 minutes. Drizzle with the tomato sauce and sprinkle with the remaining cheese. Cook until the sauce begins to bubble and the cheese is melted, 1-2 minutes. Top with sliced avocado and green onions.

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