Description
These creamy chipotle chicken enchiladas are made in one skillet for a quick and flavorful meal! Packed with smoky chipotle, tender chicken, and melty cheese, this easy dinner is perfect for any night of the week.
Ingredients
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1 yellow onion, chopped
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1 lb boneless skinless chicken breasts
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1 tbsp smoked paprika
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1 tbsp garlic powder
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1 tsp kosher salt
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2-3 tbsp chopped chipotle in adobo
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1 can (12 oz) red enchilada sauce
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1 can (4 oz) diced green chilies
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1 cup cream
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1/2 cup cilantro, chopped
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6 corn or flour tortillas
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1 1/2 cups shredded Mexican cheese
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Limes, avocado, and yogurt, for serving
Instructions
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Preheat oven to 400°F.
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In a large oven-safe skillet, combine chicken, onion, paprika, garlic powder, and salt.
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Add chipotle and diced green chilies. Pour in enchilada sauce + ½ cup water.
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Bring to a boil, then reduce heat to medium-low. Cover and cook for 10-15 minutes, until the chicken is cooked through.
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Shred the chicken in the sauce using two forks. Stir in cream and yogurt (if using). Cook for 5 minutes until thickened. Add cilantro.
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Arrange tortillas over the chicken, then top with cheese.
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Bake for 10-15 minutes, until the cheese is melted and bubbly.
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Serve warm with fresh lime juice, avocado, Greek yogurt, and cilantro.
Nutrition
- Serving Size: 1 portion
- Calories: 432
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85 mg