Description
Hearty skillet creamy chipotle chicken enchiladas bring Mexican comfort straight to dinner tables with rich, smoky flavors. Cheese-covered and packed with zesty spices, these enchiladas promise a delicious journey you’ll savor until the last delightful bite.
Ingredients
Scale
Main Proteins:
- 1 lb (454 g) boneless skinless chicken breasts
- 6 corn or flour tortillas
- 1½ cups (340 g) shredded Mexican cheese
Spices and Seasonings:
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 2–3 tablespoons chopped chipotle in adobo
Vegetables and Sauce:
- 1 yellow onion, chopped
- 1 can (12 ounces/340 g) red enchilada sauce
- 1 can (4 ounces/113 g) diced green chilies
- 1 cup (240 ml) cream
- ½ cup (30 g) cilantro, chopped
Serving Options:
- Limes
- Avocado
- Yogurt
Instructions
- Heat oven to 400F, preparing a skillet for a vibrant Mexican-inspired dish.
- Combine raw chicken, diced onions, paprika, garlic powder, and salt in a large oven-safe skillet.
- Introduce chipotle peppers and green chilies into the skillet, then pour enchilada sauce and water to create a rich cooking liquid.
- Bring mixture to a rolling boil, then reduce heat to medium-low, covering and simmering for 10-15 minutes until chicken is thoroughly cooked.
- Using two forks, carefully shred chicken directly within the sauce, creating tender, flavorful pieces.
- Stir in cream and yogurt, allowing the sauce to thicken and develop a luxurious consistency over 5 minutes.
- Sprinkle fresh cilantro into the mixture, infusing aromatic herbs throughout the chicken.
- Layer soft tortillas evenly across the skillet, completely covering the chicken mixture.
- Generously distribute cheese over the tortillas, ensuring complete coverage.
- Transfer skillet to preheated oven, baking for 10-15 minutes until cheese melts and turns golden and bubbly.
- Remove from oven and garnish with fresh lime juice, sliced avocado, additional yogurt, and cilantro leaves before serving.
Notes
- Choose boneless, skinless chicken breasts or thighs for consistent, tender meat that absorbs flavors beautifully.
- Adjust chipotle pepper quantity based on heat tolerance, starting with less and gradually increasing for personalized spice level.
- Replace dairy with coconut cream or cashew cream for a dairy-free version that maintains rich, creamy texture.
- Swap corn tortillas with low-carb alternatives like cauliflower tortillas for a keto-friendly adaptation that keeps the enchilada essence intact.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg